Cupcakes are an essential part of one’s diet… so, it is entirely necessary for me to figure out a few good gluten-free versions. This cupcake is a good start, its tangy and sweet, with a generous amount of spice (because I still can’t get into the way “wheat-less” batter tastes). I used a flour mix that seemed to be quite prevalent on the internet, except I replaced some of the brown rice flour with quinoa flour. I would have replaced more, but I spilled all those little buggers right down my sink before grinding.
These cupcakes can be made just as nicely with regular flour too. I was pretty pleased with the results… but the basic flour mix needs some tweaking. Looks like I will continue grinding my entire pantry into various flours as I search for the perfect replacement.
It is a super good thing that frosting is gluten-free!