Eggless, Dairy and Gluten Free Cupcakes

My success with mixing my own gluten free flour mix makes me want to experiment more with this mixture. Unfortunately, it is currently limited to chocolate sponge cake only. For some reason, without the addition of cocoa powder, the taste, texture and end result is very disappointing for a eggless, dairy and gluten free vanilla sponge cake. My guess is that the fat content in the cocoa powder somehow enhances and improve the overall result. Either that, I need to readjust the ratio of all the other ingredients. It is definitely something that I will continue to work on, so that I can create more cake flavour combination.

For these cupcakes, I also tried something new - making a chocolate ganache icing without cream. It is somewhat less tasty than the dairy version but on its own, I would say it is very good, especially for people who can't enjoy the regular version. For easier spreading, I left the ganache to set outside at room temperature, rather than in the chiller.

Dairy, Egg and Gluten Free Cupcakes! Due to the low rise of the cake mix, I needed to put more in order to have a decent height for the cake. This resulted in 8 cupcakes per recipe, instead of my usual 12.


The overall verdict? They not only looked good, but tasted yummy too! I ate one and the rest, I was very happy to give to the Angels.