Thank you Elisabeth!! Today was a trial run for an Easter Bunny cake that I'll be baking in a couple of weeks, so I cut the recipe in half and made a dozen cupcakes. I used the lemon oil, but didn't have a fresh lemon on hand for zest - will definitely do that next time to boost the lemon flavor. Also added a couple of drops of yellow food coloring, and these cupcakes are gorgeous! Flavor and texture make these the most successful gluten-free cake recipe I've tried - nice to know that it's somewhat versatile.

• Reply