Cupcakes that is.
They were moist, rich and decadent. To top it off, they were wheat-free, dairy-free and low sugar. It doesn’t get any better than that!
Use the Cherrybrook Kitchen chocolate cake recipe to make yummy cupcakes. Maximize the recipe (and consume less calories) by making them in mini-muffin tins. OR make gi-normous cupcakes (like the one on top in the picture) for a big special occasion indulgence.
If you’re okay with indulging in some sugar – for special occasions only! – try out the Cherrybrook frosting. I can’t say it’s good for you, but for a once-a-year treat, it’s not bad.
I loved these cupcakes – and so did everyone else, even those who don’t eat wheat-free, dairy-free and low sugar.
Do you have a good wheat-free, dairy-free, low sugar cupcake recipe? Tried other Cherrybrook products? Leave a comment here.