I haven’t perfected the art of gluten-free baking yet so I still use a mix from the store. I substitute applesauce for oil and add a splash of milk to make it my own.
On top of this particular cupcake is Nutella icing: two heaping spoonfuls of Nutella, two tablespoons of milk, half a stick of butter and enough confectioner’s sugar to make the icing thick and gooey.
Oh yeah.
And for the child who won’t eat chocolate, we have oranges.
