My momma taught me well that it’s what’s on the inside that counts.
But when it came to these cupcakes, I met at least one taste-tester (a coworker) who just didn’t want to know. In fact, he downright refused to let me tell him. Just knowing that *I* made them was enough to imply that these cupcakes didn’t contain the “standard” cake ingredients like butter, sugar and flour. (Although there are eggs. At least one thing would have been familiar!)
Fortunately, his pickiness didn’t get the best of him. He decided that since I made them, they were definitely worth a try.
Good decision. These cupcakes are one of the best desserts I’ve done for Clean Eating Magazine so far!
But even after proclaiming their deliciousness, he still didn’t want to know! I can’t quite understand how hearing the ingredients would ruin it for him, but I guess to some people, ignorance is bliss. As for my other coworkers, who were “brave” enough to hear the ingredients and still eat the cupcakes? They loved them just as much.
Are you dying to know how I made my grain-free, dairy-free, refined sugar-free cupcakes? Head over to Clean Eating to check out my recipe for Chocolate-Glazed Banana Cupcakes. Hope you love them as much as we do!