This weeks trawl through Google News for cupcake fun led me to the Telegraph and a recipe for BabyCakes wheat free cupcakes. Erin McKenna offers her customers a choice of 100 per cent wheat free or spelt cupcakes. Because the fava and garbanzo bean flours that she uses are unavailable in Britain, all three recipes here use spelt flour, an ancient form of wheat, which is more easily digestible and which many people with allergies can tolerate.
The recipe for butter, sugar and wheat free carrot cupcakes can be found here. I'm very interested in using Agave nectar in cupcakes, something I know Babycakes have been publicising for some time, not sure how it'd work in my normal recipe though- next time I go to NY I shall definitely have to try some of Babycakes cupcakes as we didn't make it this time!
Photo: Ditte Isager
