It’s such a tasty cake! I’m so happy to have this recipe! Honestly, you can’t tell this is vegan or gluten free. I doubled the frosting recipe and added the juice and zest from one lemon, skipped the vanilla extract. The Bob’s flour always has a little grit to it, but maybe I can fix that in the future through extra whipping in the early stages. I didn’t double the recipe, but baked it in two, nine-inch cake pans, lined with parchment. I had to add maybe an extra quarter cup of flour after adding the aquafaba, but just eyeballed it. THE ORIGINAL CUPCAKE BAKER DIRECTIONS FREEI used Bob’s Red Mill All Purpose Gluten Free flour (for some reason, my co-op doesn’t have rice flour, so I haven’t been able to make the MB recipe!), and added six tablespoons of whipped, whipped aquafaba, because I was afraid of lift and fluffiness. The boyfriend and I have been watching too much Great British Baking Show, but I’ve been doing a gluten free/egg free/dairy free diet, and that made cake seem daunting. Luckily, the sprinkles on top helped to disguise my unattractive frosting AND the reveal was virtual. Cons: too oily frosting was difficult to work with. I left the frosting on top uncolored and the colored portion was hidden in the middle of the cupcakes. The cupcakes tasted good and worked perfectly for my gender reveal. The end result of trying to change the consistency resulted in a frosting that was very difficult to spread on the cupcakes, which wanted to fall apart under the pressure of application. I wasn’t sure if it would stay on the cupcakes. I added a bit of almond milk, and then it seemed to slide too much. The taste was really good, and the tops were a bit crispy which was also good but unintentional.įrosting: I followed the recipe, but then the frosting became too thick and clumpy. The cupcakes also seemed too oily – I might try reducing the oil if I made this again. The tops spilled over the sides but spread and were flat rather than forming nice peaks. I was hesitant to keep adding, so I went ahead and let it bake. I made these cupcakes for my gender reveal! Followed the recipe without modifications.Ĭupcakes: my batter was a bit too watery even after adding a little more flour, as recommended. Or maybe the “buttermilk” didn’t curdle correctly. Very Moist and they held together really well.Īny chance I can get some feedback as to why I ended up needed so much extra flour? Was it becaue of the coconut oil? I can’t think of any other reason. With all that being said they actually came out quite delusions. I let it sit with the oat milk for 10 min but I couldn’t tell if it curdled. I used highly refined coconut oil in place of avocado and the apple cider vinegar, not the lemon. The cake itself ended up being a weird color due to the dye from the cup cakes. Maybe I got cheap, not good sprinkles.IDK. Then the color on the sprinkles immediately came off the second I poured them in. With that I had to increase the baking soda and baking powder since I added so much more flour. The consistency was way to liquid so I had to add 5.5 extra tbsp of flour to get a cake batter/ buttermilk pancake batter texture. The flax can be gummy abs crumby!Įveything that could go wrong with these cups went wrong. I have successfully substituted flax eggs and out milk into other recipes I decided to try this because they were super cute and I thought they might stick together better for a cupcake.
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