With all the fresh nectarines and peaches available right now, I wanted to make an upside down cake. Since I am far too lazy to peel peaches, I went with nectarines which do not need to be peeled (peaches probably don’t...
Read MoreYou might think that you could just swap soy based cream cheese for the dairy kind in a frosting recipe. It turns out that is not such a good idea. For reasons I don’t understand, it became very watery. It was possible to...
Read MoreI am a woman who is very grateful for Passover with its bounty of gluten-free and dairy-free treats. Most gluten-free cake mixes use rice flour which is tricky to cook with as it tends to absorb flavors, requiring what always...
Read MoreI have a huge issue with frosting that approximates the consistency of a crayon when chilled. I find it unappetizing and difficult to manage. Until someone makes an aerated palm oil based shortening those who cannot have soy oil...
Read MoreOnce again I found the instructions on the box to yield a less than ideal result. When followed I found the cupcakes had an insufficient vanilla flavor. I also found that you needed truly melted shortening to get the texture...
Read MoreI love chocolate cupcakes with peanut butter frosting. The texture of this frosting is amazing. As is true for the chocolate frosting, for a texture that is creamy and fluffy out of the refrigerator, do not substitute a...
Read MoreI am a food snob and was prepared to hate Betty Crocker Gluten Free Chocolate Cake Mix. The truth is that if you can handle soy and are not too picky about GMOs it makes an astonishingly good, normal tasting, egg-free cupcake....
Read MoreMost of the bakery cupcakes that I tried that were allergen-free had frosting that was really hard and almost the consistency of a crayon when cold. It would pop off the cupcake. This has the texture of regular buttercream even...
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