Long Awaited Success!

After years of trying to make vegan, gluten free cupcakes that passed my taste tests, it occurred to me that I was forgetting the single most important thing that I learned at culinary school. When you are converting a recipe (replacing ingredients, etc.) you NEVER try to replace more than one ingredient at a time. How will you figure out what is making the end product turn out badly otherwise? Too many variables! And little ol' me was trying to replace dairy, eggs AND gluten at the same time.... whoa.

So in order to provide a product that is gluten free (as I get a lot of requests), I have forfeited the vegan aspect of the cupcakes. At least for now....







And I think it's worth it for these beauties! They are delectable, I tell you! Welcome the new Toasted Almond Cupcakes with Salted Caramel and Cream Cheese Frosting to the world!