Hey cupcakes! Sometimes you need to share the love of cake yet a lot of my friends can’t partake. Dreena to the rescue! I have this recipe from 2008 and it’s not online anymore, she might have moved it to a cookbook by now. It’s a brilliant gluten-free recipe that uses rice flour as the base. It’s not super crumbly but the cake did do a lot better on the second day after a night in the fridge. Hey, that’s how cake rolls sometimes.
It’s all good. Party goers loved them and kids ran right up to get one. The cool thing is they were allergen free and everyone could partake. I put sprinkles on half because I got these at a food convention and if I remembered correctly they were gluten-free but I wasn’t 100% positive. Those who were really sensitive could take a non sprinkled and those who could eat whatever could enjoy a little festivity. The frosting is a basic vegan chocolate buttercream.