Reviewed: Jan. 31, 2013

I am making this frosting for a baby shower to pair with gluten free cupcakes. A tad sweet, but just cut a bit of the sugar and a little more of the fats. Btw, does this go well with chocolate cupcakes? Just curious.

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Reviewer:

SolaFide

Reviewed: May 18, 2012

good - a little dry but good

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2 users found this review helpful

Reviewer:

Nicole

Reviewed: May 14, 2012

I made this in a 9 x 11 pan for my daughter's 35th birthday. She has celiacs disease so we have to be very careful with ingredients. This cake turned out beautifully. Raves all around and no one thought it was gluten free flour.

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6 users found this review helpful

Reviewer:

kpeiffer

Reviewed: Apr. 4, 2012

I did not care for this recipe. I've had much better

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Jr.Chef

Reviewed: Dec. 15, 2011

verygood base recipe for creating lava cakes filled with nutella

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6 users found this review helpful

Reviewer:

LADYGWYN

Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

Living In: Coquitlam, British Columbia, Canada

Reviewed: Feb. 5, 2011

DELICIOUS! I made half a recipe, which made 24 mini cupcakes. I used Bob's Red Mill AP Baking Flour for the flour, Splenda instead of sugar, light sour cream and soy milk. I baked them 13 minutes, and they were perfectly done. Despite having no oil or butter, they were very moist and had a very nice texture. I'm sure no one would be able to tell they were gluten free. The only thing I would do differently is to spray the paper cupcake liners with Pam because they did stick a little. I'm sure I'll make these again.

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Reviewer:

SUZZANNA

Cooking Level: Intermediate

Reviewed: Dec. 31, 2010

The kids just loved it. I did not have xanthan gum so I used slippery elm; changed the sugar for 1 c of honey; and used almond milk. They were very moist and were gone very quickly!!! I cheated for the frosting and used some Nutella-like spread... Thanks for sharing

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Reviewer:

Marie-France

Reviewed: Oct. 26, 2010

one word: amazing

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Reviewer:

erinrobinson82

Reviewed: Sep. 30, 2010

I havent made this, but I was reading the ingred list and wondered, how about buttermilk instead of the milk and sour cream? Buttermilk makes cakes SO nice and moist! But the recipe looks like a good one!

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22 users found this review helpful