Why I love this recipe!
First I want to mention that this is kid approved. And they are kids who eat dairy and gluten on a daily basis.
This was the first recipe I ever learned to make — long before I was ever gluten and dairy free.
My mother told me it was impossible to mess it up. And I proved her wrong several times, but it was always a too-many-cooks-in-the-kitchen scenario.
I made these for a photographer meeting, and it’s great to watch people’s reaction to hearing they are. Gluten-free and vegan. No one wants to try one. Then when one person did and went back for seconds exclaiming how good they were, everyone decided to eat one.
I had none left at the end of the meeting, with everyone eating TWO cupcakes each. Only one photographer was gluten free — I call that a success!
When I was looking for options for a dairy and gluten free wedding cake, I came up empty. Every bakery I inquired at told me it would be at least $800 for a single layer cake, with no fondant, and they couldn’t guarantee it would be gluten-free. Um. NO THANKS.
So since I love this recipe so much that when it came time for my wedding, I used this recipe for my wedding cake.