Vanilla gluten-freedom cupcakes from Vegan Cupcakes Take Over the World: Over 50 Dairy-Free Recipes for Cupcakes That Rule by Isa Chandra Moskowitz and Terry Hope Romero

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LFL on May 15, 2021

    1.5 stars. I made these once for a friend with gluten sensitivity. My husband went shopping for the ingredients and couldn't find almond flour so he bought corn flour (another option given in the recipe) instead. Made with corn flour, these tasted too strongly of corn in the recipe I used them for (a gluten free version of the Tiramisu Cupcakes). If I ever make these gluten free again, I will go to the trouble to hunt down almond flour. The corn flour variation was really pretty awful.

  • Hannaha100 on April 19, 2020

    I made this and was a total failure. At 160C they never cooked in the middle and developed a crust on top. I'm willing to believe it might be because I ground my own flour and this may have thrown the quantities off. Unlikely to repeat.

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