Comments on: Red, White and Blue Cupcakes (Gluten, Grain and Dairy Free)

By: Nicole

Nicole — Sun, 07 Feb 2010 04:37:19 +0000

I tried these tonight…yummy. I did make a couple of changes to support my food choices – half butter and coconut oil for the fat and half honey half agave for the “sweetness”. I also added an extra egg because the batter seemed too dry. I probably shouldn’t have because the cake is super moist. It is still delicious, but more custard-y and soft vs cake-y.
thanks for sharing this lovely delight!

By: Helen

Helen — Sat, 09 Jan 2010 17:38:17 +0000

I have just been diagnosed with celiac and a dairy allergy and was feeling very deprived. I made these today along with you flourless nut butter cookies…Fantastic!! not feeling deprived now and my kids (who can eat wheat and dairy ) are begging for them. Thanks so much

By: Rosie

Rosie — Thu, 17 Sep 2009 02:28:23 +0000

Just wondering if you ever did make this into a cake?

By: KimiHarris

KimiHarris — Fri, 28 Aug 2009 17:30:53 +0000

Diana and Lindsay,

I made these again to check out the rising issue. A few notes. I decided to use 1/3 cup per muffin tin. I realized that my first batch was on the small side not because they didn’t rise, but just because I didn’t put quite as much batter in. So I used 1/3 cup per muffin tin and that made eight muffins. Second thing, I noticed was that the muffins with the most berries didn’t rise as well. The ones with just a few berries rose beautifully. So I would say that cutting the berries in half would probably solve the problem for you. Hope that helps!

By: Lindsay

Lindsay — Wed, 26 Aug 2009 04:02:58 +0000

Mine didn’t rise either. I don’t know if it’s because I mixed it too much or let it sit too long before I cooked it? My batter was ultra-thick and I was worried that might happen. I might try it again and see if letting the berries thaw all the way makes a difference.

By: Kimberly Hartke

Kimberly Hartke — Tue, 07 Jul 2009 16:42:40 +0000

Wow, do those ever look amazing. I really need to try this recipe. Thanks for being ever inspiring, Kimi!

Kimberly

By: Jocelyn

Jocelyn — Tue, 07 Jul 2009 06:22:48 +0000

Diana ~ Just saw your comment and thought I’d share that mine did rise.

By: Jocelyn

Jocelyn — Tue, 07 Jul 2009 06:20:23 +0000

Kim ~ Thought you’d want to know that the cake version came our great! I was a little nervous about it because the batter is so thick (this was my first coconut flour recipe I made!). I didn’t know what to think as I was staring at the thick batter. But it actually turned out really good! It is light and fluffy and the sweetness was just right. I’ll be making this again! Thanks for the recipe, Kim!

By: Michelle @ Find Your Balance

Michelle @ Find Your Balance — Mon, 06 Jul 2009 00:35:42 +0000

I’d love to try coconut powder. I’m glad you mentioned that it isn’t interchangeable for grain flour! Such nice cupcakes–hope you had a happy weekend!

By: Heather

Heather — Mon, 06 Jul 2009 00:14:04 +0000

Yay! These look amazing! Can’t wait to try them!