I followed this recipe to the letter using Tresomega coconut flour, regular cow's milk butter, full-fat milk, and white sugar. I was out of paper liners, so I sprayed my cupcake tin with Pam and baked them for 23 minutes without opening the oven at all. The cupcakes domed slightly, but didn't rise much. They had a fine crumb, silky texture, and were almost TOO moist and tender (they rather reminded me of those delicious cupcakes you can buy off grocery store shelves). They had a very strong, pronounced butter flavor and were pretty sweet, but not sickeningly so. Due to this, and how moist they were, I might decrease the butter to 75% of what the recipe called for and see how that turns out. I've never bought into the "gluten-free" craze, nor am I Celiac, so I shun most gluten-free products simply because they don't taste as good as wheat products, or the texture is off (too dry/crumbly), or both. But this recipe was at least a 9.5/10 for me, and easily the best cupcakes I've ever made! I prefer these to the boxed cake mix stuff, which are usually superior to homemade products. This is the first coconut flour recipe I've used that I actually like, and I will definitely make them again! Thanks, Alyssa!

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