Truth be told, I’m not entirely sure. I never make my cakes into cupcakes, but many of you have and have had great success. The only cake I know for sure that doesn’t work as cupcakes is my chocolate cake.
Yes, because I love dark chocolate! I also like using dark cocoa powder because it has a stronger chocolate flavor than regular chocolate. It’s also less sweet than milk chocolate, so it balances the sweeter elements in a cake.
I honestly think about cake flavors all the time! I sometimes come up with them randomly and I also live finding inspiration in other sweet treats I like!
I spent years making other people’s recipes and then started experimenting once I felt like I understood the whole process. I have a handful of recipes now that I use as a base for new cake flavors.
Yes. I have a Gluten Free Vanilla Cake on my website, but you can actually sub certain gluten free flours in any of my cakes. My favorite brand is Cup4Cup. I also like Bob’s Red Mill One for One Gluten Free Flour as well. You don’t have to change any measurements for either of those brands. I also have egg-free and dairy-free chocolate and vanilla cakes!