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    You are in: Home / Dairy-free / Delicious Vanilla Dairy-Free Wheat-Free Cupcakes Recipe
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    Delicious Vanilla Dairy-Free Wheat-Free Cupcakes

    Average Rating:

    4 Total Reviews

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    • on April 01, 2013

      I substituted the spelt flour for 2cups of rice flour and 2tsp xanthan gum powder. I also added a bit more fluid. Great result - very moist.

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    • on August 18, 2010

      These are incredible! Dense, moist, chewy, they are delicious! I have made them multiple times for my family (we top them with vegan chocolate sour cream frosting) and am making more this weekend for my son's 8th birthday because he loves them so much!

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    • on June 12, 2010

      This didn't work well for me. I'm not sure what happened, I followed the recipe, no subsitutions or anything. It rose very well, so well that it over flowed, then collapsed. So the end result looked ike someone dug the middle out. It was sweet, but a little on the sticky side. The was good, light and fluffy. The taste was a little over powered by the baking powder. I think next time I'll try it with 1/2 the baking powder, and ony 1 cup of sugar. Nice start Audrey, but I'm afraid it needs a bit of work.

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    • on March 27, 2010

      AWESOME!! I am fully spellbound.. Made it without a special reason, just tempted by recipe here.. :) it is an exteremely moist, but not extra delicate to work with. Nice! Will make it again.

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    Nutritional Facts for Delicious Vanilla Dairy-Free Wheat-Free Cupcakes

    Serving Size: 1 (32 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 127.0
    Calories from Fat 58
    Total Fat 6.5 g
    Saturated Fat 1.0 g
    Cholesterol 20.6 mg
    Sodium 177.7 mg
    Total Carbohydrate 16.8 g
    Dietary Fiber 0.0 g
    Sugars 16.7 g
    Protein 0.7 g

    The following items or measurements are not included:

    spelt flour

    hemp milk

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