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Joined Date: Jan 30, 2011
"This was my first attemp to make something gluten free. I was shocked to discover that they were absolutely delicious. Very light in texture, much like a souffle cake. I would never have guessed they were made with rice flour. I only made half of the recipe and substituted Lindt bittersweet chocolate bar with orange for the bittersweet chocolate in the cupcakes as well as the ganache(did not use the cardamom) and also the chocolate buttercream. I made regular sized cupcakes and baked them about 20 minutes in a 350 degree oven. They did settle as they cooled but certainly did not collapse in the middle. I brushed them with a little Grand Marnier before piping on the buttercream. I thought they were HEAVENLY!!