1/23/2024 0 Comments Lychee eyeball![]() The honey version is already a reduced amount (1/2 cup of honey instead of 1 cup of sugar) and I don’t recommend reducing it even more!Ĭan I use something other than the listed sweeteners? I think using 3/4 cup of sugar would be safe. Reducing sugar also reduces moist-ness so unless you want a dry cake, don’t go overboard and reduce it to 1/4 cup or some small amount. There’s no direct sub for gluten-free flour mixes. ![]() At least with the gluten-free flour mix I used and after they’ve cooled a bit.Ĭan I use almond / coconut / other flours for a different gluten-free version? No, they really taste like they were made with all-purpose flour. If I make the gluten-free version, do they taste gluten-free? ![]() I can’t say the texture would be as perfect as with the flour mix I used, though. If you have another brand that works as a sub for all-purpose flour, then you could probably use it here. I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. I bet you could use butter in these cupcakes but the cupcakes wouldn’t be as moist (butter is 80-82% fat and oil is 100% fat).Ĭan I use a different gluten-free flour mix? If you’re worried about it, use light olive oil (the light refers to the taste and not calories). I used extra-virgin olive oil, which you can taste in the batter and while the baked cupcakes are still hot. You can also use olive oil (see the next question). If you use refined, you won’t taste any coconut. There might be some slight coconut taste in your cupcakes if you use unrefined. You can use canola oil, vegetable oil, grapeseed oil, etc. If you don’t want to use those, I recommend grapes. What can I use instead of the blueberries? But I recommend calling before making a special trip.Ĭan I use something else instead of lychees? Sometimes in the Asian food section and sometimes in the canned fruit section. You can get them super cheap at an Asian food store. See the notes section of the recipe for tips on how to deal with this! There’s a super simple hack. As far as I know, it doesn’t exist anywhere else. If you’re doubtful of this whole less sugar thing, just add more sugar until you’re happy with the taste!īy the way, if you live outside of North America, you don’t have the same kind of cream cheese that’s found in the US (and maybe Canada?). Like WAY less sugar.īut you won’t miss it! The frosting tastes kind of like cream cheese tart filling. It uses less powdered sugar than regular cream frosting. But as we all know, cream cheese frosting always makes things better and the eyes need a base to sit on.įor the frosting, I used my favorite healthier cream cheese frosting. I’ve never found a better chocolate cake recipe. It’s a half recipe of my Healthy Chocolate Cake, which reviewers are loving! And which I’ve loved for about 12 years.
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