Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
May 14, 2012 at 10:58 am
I used to buy a big ol’ Snickers bar and a snack-sized bag of Doritos and call it lunch 🙂 So Snickers have a real soft spot in my heart, just as these cupcakes will have a designated spot in my stomach. They look gorgeous! xo
May 14, 2012 at 2:08 pm
Thanks, Cara! There is just something about Snickers, I’m glad that I didn’t have to give them up. 🙂 Have you ever tried them frozen??
Kate @ life's precious moments says
May 14, 2012 at 1:59 pm
Wow! These look fantastic! I can not get enough of your recipes 🙂 I made your gf waffles over the weekend and they were so delicious! Great work 🙂
May 14, 2012 at 2:09 pm
Thanks, Kate! I just read about your whirlwind weekend, sounds fantastic! And I’m really glad to hear that the waffles were a hit too. 🙂
Gary Reeves says
May 15, 2012 at 10:45 pm
Recently diognosed with early stage prostate cancer, any recommendations for diet?
May 16, 2012 at 4:49 am
Yummilicious i love snickers looking at the cupcakes makes me drooling ;p can i use cake flour or all purpose flour instead i can’t find those ingredients at the baking supplies shop here e.g. antham gum, sorghum flour if yes what is the amount of cake flour i should use for this recipe. I love cakes with buttermilk the taste and texture is moist n soft. I hope u can advise me on the flour use, its okay if it is not gluten free…;0 And i should try to make ur peanut butter frosting yummy yummy…oya can i omit peanut butter to nutella?Thanks for sharing!
May 16, 2012 at 7:03 am
Wendy, if you’re not needing to eat gluten-free, feel free to use your favorite chocolate cake or cupcake recipe for the batter. Something like this one sounds good: http://allrecipes.com/recipe/buttermilk-chocolate-cake-with-fudge-icing/
You can absolutely substitute the peanut butter with the nutella, that shouldn’t be a problem. 🙂
May 16, 2012 at 10:04 am
Thank you Jeanine for your prompt reply 🙂
April 28, 2013 at 9:33 am
For anyone doesn’t do dairy and you want a sub for buttermilk in recipes, I have successfully been able to use home made coconut buttermilk in recipes in its place. the ratio is 1 Tbsp of vinegar/or lemon juice ( I use Apple cider) per 1 cup of coconut milk. Let it sit at least 5 min.
The same works for regular milk too if you don’t have butter milk in your home or just don’t want to buy a whole Carton.
Thank you for this cup cake recipe! Can’t wait to try.
Jeanine Friesen says
April 28, 2013 at 6:25 pm
Yes – great substitution ideas, Carrie! thanks for sharing!
January 10, 2014 at 3:26 pm
Thank you. They turned out beautiful, taking them to share with our GF school mates for movie night tonight.
January 13, 2014 at 3:17 pm
Wonderful! I’m glad that you liked them, Alliesong!
Deb Howard says
March 16, 2014 at 9:03 pm
Jeanine, our family just recently removed gluten from our diet in a team effort to help heal up our 7-year old’s severe skin problems. I’m so appreciative of all the time and effort you and so many other bloggers out there have put into developing recipes like these! I’m having so much fun learning to cook in this new way, and I haven’t heard a single complaint about missing out on our weekly pizza delivery night or a favorite dessert, because there’s nothing wrong with living in a gluten free world that involves Snickers cupcakes! I whipped up a batch of these tonight since my in-laws were coming to stay with us, and they were a huge hit. Thank you again!!!!
PS: in just two weeks, our daughter’s skin sores have almost completely disappeared, and she itches about 75% less than she normally would. She keeps saying “I feel like I’m starting a new life!”
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