Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
March 29, 2010 at 1:34 pm
oh they look so good…its a bummer to bake your own bday cake hey?? come out this way and I'll take you to Jasmines for a piece of cheesecake…deal??
betty r says
March 29, 2010 at 2:02 pm
Jeanine..a wiener roast you say?? You beat us to that..and now I really want one:)The cupcakes look gorgeous and you got a great shot of the crumb texture!
Tasty Eats At Home says
April 1, 2010 at 10:48 am
Ooh, yum, and FUN!
April 1, 2010 at 1:18 pm
Can I use tapioca flour or does it have to be starch? Flour I can find everywhere. Starch, however, is really hard for me to find.
May 14, 2010 at 8:06 pm
Tapioca flour and tapioca starch are the same thing. I made these cupcakes with tapioca flour and they turned out wonderfully. 🙂
May 14, 2010 at 8:27 pm
Yes, sorry, they are the same thing. So glad to hear that they turned out great for you too! Nice to have some variety, huh?
December 11, 2010 at 4:32 pm
These look good… when do the sprinkles go in?
December 11, 2010 at 8:12 pm
Oops, I would do the sprinkles right before putting it in the pan, so that they don't dissolve when you mix it.
December 11, 2010 at 9:51 pm
Ah ha! Thanks! Good to know for a beginner like me 🙂
January 23, 2011 at 10:53 pm
Can the cupcakes be made a day ahead? Thanks!
That Girl says
March 23, 2011 at 10:19 am
These were excellent! It was nice to be able to make cupcakes for my hubby's birthday. I'd been buying gluten free cupcakes from a local bakery- at $3 a cupcake. This was much more fun and much cheaper! Thank you!
Jeanine - The Baking Beauties says
March 24, 2011 at 11:03 am
@sjmum, Absolutely! Baking them the day before is no problem.
March 24, 2011 at 11:04 am
@That Girl, wow, at $3/cupcake, you'll be saving a ton baking your own fun cupcakes from now on! Glad that you enjoyed them, Happy Belated birthday to your husband!
August 31, 2011 at 4:03 pm
Beautiful, cannot wait to try. Just ordered Push Pop containers to make Cake Push Pops, the confetti cake inside will be perfect! We are going to send them frozen to be kept at school for special days.
September 1, 2011 at 8:06 am
Alliesong, I just saw those push pop containers somewhere, what a neat idea!! Love it, and I agree, the confetti cake would be perfect! Great idea!
September 19, 2011 at 8:36 pm
Will this work as a cake? If so how large of pan would you use to get it the right thickness and what would the adjustments be on a cooking time/temp?
September 20, 2011 at 6:43 am
Yes, it will work as a cake. I’d bake it in either a 9 inch cake pan, and bake it for approx. 30 minutes, but checking for doneness slightly before and after, until a toothpick inserted into the middle comes out clean.
July 4, 2013 at 6:53 pm
These were AWESOME!!! I used Sorghum flour instead of rice, corn starch instead of potato and I didn’t have almond extract so I used vanilla and lemon extract. This was easy and quick. I couldn’t stop with just 1 🙂
Jeanine Friesen says
July 8, 2013 at 7:58 am
Awesome, thanks for letting me know that the substitutions worked for you, it’s a very versatile recipe.
Jeffrey C. Soto says
December 24, 2013 at 1:36 pm
Wow! This recipe and the comments after are all extremely helpful. This will be a last-minute Christmas lifesaver; thank you.
September 2, 2014 at 5:06 pm
These look delicious! I’m planning on making them for my daughter’s birthday and was wondering if you could sub brown rice flour for the white rice flour and also I don’t have any almond flavor extract, could I just leave it out or should I add an extra 1/4 tsp vanilla flavor to make up for it? Thanks so much!
September 4, 2014 at 9:40 am
You could omit it, I’d just add more vanilla, like you said. Even up to an extra tsp. 😉 (I like vanilla) 😉 And I think subbing the brown rice shouldn’t be a problem, you just may not get the cupcakes to be quite as light coloured.
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