Comments on: Celebrate Love with a Gluten-Free Cupcake

By: Canadian Mom

Canadian Mom — Thu, 01 Mar 2012 19:33:26 +0000

If I substitute the canola oil with olive oil would there be much of a difference in taste?

By: Marisa

Marisa — Mon, 07 Mar 2011 04:45:14 +0000

This is my go-to recipe for all gluten-free cakes. I’ve expanded on it several times. This time around, I made g-f Pecan Pie cupcakes with rum glaze. So yummy! I posted my recipe on my blog and linked to this post. Thanks!

By: Kristin Cozzolino

Kristin Cozzolino — Sun, 03 Oct 2010 01:54:26 +0000

If I am making a cake with this recipe what size cake pan would I use?

By: Nicole

Nicole — Thu, 27 May 2010 22:53:45 +0000

This recipe produces a moist and delicious cake. I’ve made a yellow cake, chocolate cake and pineapple upside down cake and cupcakes with this recipe. My family loved them all. I’m making a lemon cake next. Thank you!

By: Alicia

Alicia — Fri, 26 Feb 2010 19:57:17 +0000

This was my wedding cake recipe. Thank you so much.

By: jleb

jleb — Sun, 30 Aug 2009 00:21:24 +0000

Hands down, THE BEST gluten free baked good I’ve eaten since going gluten free over 2 years ago!! Thank you so much for sharing the recipe!!

By: Lori

Lori — Sun, 26 Jul 2009 21:19:01 +0000

My college age daughter has recently discovered that she is gluten retentive and has had adjust her eating. She made these cupcakes for Father’s Day adapting them to become upside down pineapple cupcakes – they were fabulous! We will continue to make and enjoy these for years to come! Thanks for your blog!

By: Jennifer

Jennifer — Fri, 10 Jul 2009 01:44:31 +0000

It’s a little late now, but we had pizza at our daughter’s party, and I made a g-f pizza using EnerG crust. It is AWESOME. My daughter didn’t care, since it LOOKED like she was eating the same food, just hers was rice crust instead of wheat, which didn’t make her sick! In the past we have also served regular chili, chicken enchilada soup, and white chicken chili.

By: » Betty Crocker’s Gluten-Free Mixes - almost as good as the original | A Gluten Free Guide

Mon, 29 Jun 2009 00:37:32 +0000

[...] with an average product I decided to see if I could tweak the recipe to make them as good as my well-loved gluten-free cupcakes. Success! They turned out great and my gluten-glutton friends gave them a big thumbs up too. [...]

By: Claire

Claire — Fri, 17 Apr 2009 16:21:37 +0000

Thanks for the recipe–it’s really good! I actually can’t taste the OJ at all. The cupcakes are still moist and delicious the next day too, which is quite a feat for gluten-free baked goods. I find that GF items tend to go stale really quickly.

I made mini cupcakes, and I got 72 out of the recipe. Cut the cooking time to about 15-16 minutes.