Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
gluten free gift says
February 8, 2012 at 5:23 pm
YOWZA! It’s been awhile since I visited your great site… and cupcakes are within my culinary capabilities. Thanks so much for your inspirational site!
February 9, 2012 at 9:06 am
Thank you! 🙂
Angie Halten says
February 8, 2012 at 8:00 pm
Looks delicious! Although I will have to triple the amount of icing on each one to satisfy my sweet tooth!
Haha, yeah, you can up the frosting if you’d like. 🙂
Lisa @ GF Canteen says
February 9, 2012 at 9:48 am
Those are just beautiful, Jeanine! I love raspberry with chocolate and adding rasp. puree to it is a great idea. Can you send me one?!
February 9, 2012 at 9:53 am
I’ll trade you for some of those brownie cake pops. 😉
Betty Reimer says
February 10, 2012 at 8:14 am
Looks fantastic Jeanine! These cupcakes say “Happy Valentine’s Day” in a beautiful way!!
February 15, 2012 at 6:52 pm
Thanks, Betty. 🙂
February 12, 2012 at 9:16 pm
Hi there, Melissa here from Food Bloggers of Canada. Just popping by to check out your blog and let you know we’ve added you to our Membership Directory. Welcome aboard!
February 15, 2012 at 6:46 pm
Thank you very much, Melissa! 🙂
Cook It Allergy Free says
February 13, 2012 at 1:36 pm
Oh my goodness. These are absolutely adorable. Seriously! These definitely scream Valentine’s Day! And your photos are totally gorgeous. 🙂
Thanks, Kim! 🙂
Terris @ Free Eats says
February 21, 2012 at 2:39 pm
Beautiful cupcakes and lovely photos Jeanine! These would definitely make someone feel special. 🙂
February 26, 2012 at 9:23 am
Thank you, Terris. 🙂
March 1, 2012 at 8:52 pm
These look great! I was wondering……do you think instead of using the different flours I could just substitute for 1 1/2 cups of GF all purpose flour? I don’t have any sorghum flour but I’d really like to make some yummy cupcakes 🙂
March 1, 2012 at 8:56 pm
You could try it, but since I haven’t tried it, I can’t say if it will work or not. Let me know how the results were if you tried it! 🙂
Joyce Bryant says
April 24, 2012 at 2:01 pm
I’ve been following your site, but haven’t actually baked anything until these.
My daughter was so happy that these cupcakes actually tasted like cupcakes! Thank you so much! I will definitely be using your recipes. Thanks for making my daughter smile 🙂
April @ The 21st Century Housewife says
February 13, 2013 at 8:43 am
These are such beautiful cupcakes. I love chocolate and raspberry together. Thank you for sharing them 🙂
February 17, 2013 at 10:47 am
My pleasure, April! Fruit & chocolate can be such a great combination. 🙂
April 28, 2014 at 12:46 pm
These cupcakes turned out great! I chose this recipe over others I looked up because it was similar to the (regular gluteny) moist chocolate cake recipe I use at the bakery I work at. I didn’t have sorghum or brown rice flour, so I used 1 1/4 cup of gf flour blend (white rice, tapioca, potato starch) and 1/4 of millet flour. I also used hot coffee instead of water, and almond milk so it would be dairy free. I have a hard time deciding on one flavour so I just used vanilla instead of raspberry extract, and topped it with a variety of frostings…buttercream with sprinkles, buttercream rolled in toasted coconut, chocolate caramel frosting, and dipped in pomegranate ganache. It’s gonna be hard to wait until the dinner party I’m taking them to tonight!
Thanks for all of your recipies!
May 2, 2014 at 7:06 am
Oh wow – Tiffany! Fabulous job – you made them into little gourmet cupcakes! Fabulous!
February 5, 2015 at 3:35 pm
I am new to the gf. I want to make chocolate cupcakes for valentines day for my grandkids, and of course me, 🙂 I was wondering what I can substitute the sorghum with. I only have the basics. I love your website and have used it a lot already in just 2 weeks. Thank you so much!
February 6, 2015 at 3:10 pm
Wendy, what do you have on hand? (your basics & my basics are probably different) 😉
February 7, 2015 at 4:26 pm
I have brown rice flour, white rice flour, almond flour, coconut flour, tapioca, xanthan gum, Potato flour. That about does it besides baking powder, baking soda etc.
thank you soooooo much for the response. I love your recipes and the fact they are free for us all is so nice of you. Everyone I have tried is delicious.
Happy Valentine’s Day
February 5, 2015 at 3:36 pm
what can I use for a substitute for the subghum flour. I only have the basics on had so far.
February 8, 2015 at 8:28 am
You could try more rice flour, or even white rice and brown rice. I like to have sorghum, millet or gluten-free oat on hand – they add good things to baking that rice flour doesn’t. 😉
February 8, 2015 at 8:54 am
Thank you so much. I’ll add those to my collection. 🙂
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