These have more of a pumpkin pie
texture than a cupcake texture.
Not exact matches
Both are lighter
than oat or chickpea flour, which I use in a lot of other baked goods, but I avoided here because they can give a little bit more dense
texture — still amazing, but not what I was aiming for with these dark chocolate
cupcakes.
But what's even better
than the soft
cupcake texture is the delicious chocolate banana flavor.
The
texture is slightly different
than a normal
cupcake, but it's the closest I've ever gotten with anything gluten - free.
Just make sure you keep the liquid addition minimal, not more
than 1 - 2 teaspoons of coloring to maintain the
texture of the
cupcakes.
The tops of the
cupcakes did brown a bit more
than I would have liked, but the taste and
texture was amazing.