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I made these exactly as described and they were amazing. The only thing i changed was I added beet root that I dehydrated the night before and ground up, to the frosting as it was mixing. I was looking for the blood red colour - without the chemicals, thank you very much! Turned out amazing and was so light and fluffy. Picture attached (12 red/pink cupcakes with eyeballs all over, halloween treats)
Made these cupcakes for a party, BEST healthy organic cupcakes I have ever made/had. Thank you so much for posting this recipe. Healthy but doesn't sacrifice any flavor at all, and you can eat them without feeling the regret of ingesting GMOs
spectacular recipe. made the cupcakes for my son's 4th birthday, to take to school for his friends and teachers. the empty pan came back with a note from the director, saying how great the cupcakes were and that all the teachers wanted a copy of the recipe. i had to double the frosting - probably because we were being too generous slathering it on... Also, in my oven the cupcakes took 18 minutes @ 350 to "mature" appropriately :).
These came out awful. And the frosting never turned out. Tasted more like bland muffins. They were very crumbly too. We used whole wheat flour. I think we should have used regular flour.
Very light and fluffy! I made half a recipe and got 12 regular sized cupcakes. I also added some coconut on top of the whipped cream, very good.
This is THE one!! You don't know how many recipes i've tried in search of a healthier birthday cake for my sons first birthday! I've tried some stevia recipes and some from nourishing traditions, etc.. None were very good at all! This one is great! I used half organic whole wheat flour and half organic unbleached white flour, half rapadura (rapunzel) and half organic evaporated cane, natural cocoa, sea salt, aluminum free baking soda, and all other organic ingredients. I added one this- 1tsp chocolate extract.. WONDERFUL!! Havent made the icing yet thoguh.. THANKS so much for this recipe!