Glutenfree vegan sourcream chocolate cupcake from the FoA/Gone Pie test kitchens!
Day two was a bit busier around here. I was working on the last couple of recipes for the chapter while Dustin was checking in with questions about the cupcake recipe.
Dustin called in the middle of the batch to check on a measurement that I had given him as “1/c c” (?). He had already guessed the amount correctly by the time I returned his call and was scooping cupcakes. Mid conversation he exclaimed “this batter is delicious”. Oh the joys of vegan baking. Guilt free batter tasting!
After the recipe was completed and passed the test, Dustin politely said “I have changed wording here and there.”
My lesson for today is that making recipes is challenging but it’s only part of the job. Making a recipe usable for others is another HUGE task. For example, Dustin asked “Should I also make a comment on the dough itself for the cupcakes? It’s much thicker than a typical cupcake batter…I wouldn’t want people to think they’ve done it wrong.” Um. Yes please….
Dustin’s final comment of the day:
“You could make an incredible gluten free chocolate cake from that cupcake recipe! That’s an impressive final product. I am going to make it as a cake next time!”
My final comment of the day: “DUSTIN, DUSTIN, DUSTIN! I HEART DUSTIN!” 