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This recipe was OK - I did 2 tablespoons of cinnamon instead of 4. Also, don't leave the cupcakes in the oven for longer than 15 minutes - they will burn!! They will rise a lot too. Overall, the taste was ok. Not amazing, but ok.
Love this recipe - I adapted to gluten free and aside from a little cracking which should be fixed by tweaking the oven temp, they are the lightest and most moist GF cupcakes I have made. The batter is unusual in that it is like a heavy mousse but it cooks beautifully and the flavour is divine. (Oh I used vanilla paste which I think gave them a little bit of extra somethin somethin). Once filled and iced no one would know these are gluten free which is the ultimate in GF baking.