Ever since my scrumptious discovery of BabyCakes, I've been experimenting with making my own interesting cupcakes. Making a moist, fluffy, gluten-free vegan cake definitely takes practice (and a fair amount of failure), but I think I'm finally figuring it out!
Pictured above are a lavendar and chocolate mint cupcake. I'm not sure how successful the lavendar one was -- perhaps I need to use a little less lavendar and blend it with coconut or lemon next time. The chocolate mint, however, was delicious!
I think what made both of them successful was my new revelation: when cooking egg and gluten-free, soda (such as Root Beer or Sprite) helps give you fluff and moisture!
Additionally, it seems that most successful cakes use something like mayonaise or sour cream or yogurt. It turns out that my new love for coconut milk helps here, also! If you let full-fat coconut milk sit for a while, the water and the fat/dense stuff separate, and then you have something that has a similar texture to the ingredients above!
My next cupcakes will be ginger and/or lemon, and maybe chocolate orange or spicy chocolate.