The absolute Best Vegan Gluten-Free Vanilla Cupcakes ever, perfect for a wedding! Made with white rice flour and cornstarch, these are the softest, lightest, most buttery cupcakes and yet they have no butter or oil in them!
VEGAN GLUTEN-FREE VANILLA CUPCAKES
After posting my Vegan Wedding Cake, I received the kindest and most supportive comments I’ve ever received on a post (besides my cookbook announcement!) and I was so touched, so moved and beyond thrilled you all loved the cake so much!
It also sparked a ton of requests for a cupcake version! So, I got right on it for you all! Now, I already shared on social media that I added the cupcake version to that wedding post, but due to all the readers that follow this blog and still receiving so many questions about a cupcake version, I realized that many of you are missing that note on the bottom of that recipe OR didn’t see the social media post. I figured it would be a really good idea to do a whole separate post dedicated to those cupcakes with pics and all. Some of you have already made them too!
After all, they deserve their own post and it makes it much easier for you all to follow the recipe this way since that Wedding Cake post was the longest post of my life, haha.
THE BEST VEGAN VANILLA CUPCAKES
Calling these the “best” is a hefty claim but I’m here to tell you it is the absolute truth as far as I’m concerned. I’m talking, a true cupcake texture and flavor, like the ones you would have at a special party made with regular white flour or cake flour. The truly soft, super tender with such a light and delicate texture.
I find that too many cupcakes aren’t really that soft cupcake texture, but more like a muffin, more dense or chewy…especially vegan ones. I love muffins, don’t get me wrong, but a cupcake is not a muffin and a muffin is not a cupcake. To me, a cupcake should have that truly light and fluffy texture, well….like a soft cake of course! There is a definite difference.
HOW TO USE COCONUT BUTTER IN BAKING
Coconut butter gives these cupcakes an incredibly delicious and buttery flavor, without it tasting like coconut, trust me! It also replaces oil, which I teach here on How to Cook and Bake Without Oil.
Before adding, it needs to be the consistency of oil. It should be 100% smooth and runny. This is very important for the batter to mix properly. I use and love the MaraNatha brand, found at most stores, it is so smooth. I don’t recommend homemade coconut butter, as the texture won’t be as smooth.
The jars at the store will be solid. So, the best way to work with this is to remove the lid, heat the jar in the microwave for 15-30 seconds or so, until it becomes soft enough to scoop it out into a container. I find this much easier to store coconut butter, otherwise the oil separates from the coconut meat. If not mixed up properly, it will affect your cake result texture. The above picture is the coconut butter added to a glass container, then heated just a few seconds until I can stir it enough to fully mix the separated oil and coconut together and reach this runny texture. Be very careful about overheating coconut butter or it will burn and turn mealy.
Beautifully white cupcakes and frosting, perfect for ANY occasion or a wedding.
A light dusting of silver powder was just the best touch to these beautifully white wedding cupcakes.
Have you ever seen a fluffier cupcake? A vegan gluten-free vanilla cupcake one at that??
I hope you all love these Vegan Gluten-free Vanilla Cupcakes! I know a few of you have already made and raved over them after seeing them on the wedding cake post, so thank you!
Other Vegan Vanilla recipes:
- Best Vanilla Chocolate Chip Muffins
- Vegan Gluten-free Vanilla Cake
- Best Vegan Gluten-free Sugar Cookies
- Vegan Vanilla Cake Waffles
- Vanilla Pecan Dream Bars
- Vegan Vanilla Birthday Cake Ice Cream
Vegan Vanilla Cupcakes (Gluten-free)
Ingredients
- 1 cup (160g) white rice flour (see NOTES at the very bottom for sub)
- 1/2 cup (64g) cornstarch
- 3/4 cup (144g)
fine pure cane sugar (white sugar will work too and make them even more white!) - 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/4 cups (300g) full-fat coconut milk CANS (not the carton) shaken well & ROOM TEMP (highly recommend the Thai Kitchen brand, it's the best and always smooth and creamy)
- 1/2 cup (120g) melted liquid coconut butter (refer to tutorial above)
- 2 teaspoons (10g) vanilla extract
BUTTERCREAM FROSTING
- One 4oz vegan Earth Balance butter stick (1/2 cup, 112g)
- 1/2 cup (96g) Spectrum shortening
- 2 1/2 cups (380g) powdered sugar
- 1 tablespoon (15g) coconut milk
- 1 teaspoon white vanilla powder for a white frosting or 1/2 teaspoon vanilla extract (I use this white powder.)
NOTE
- Please absolutely use a scale! It's SO important for accurate results, especially with cakes and cupcakes like this. I cannot stress this enough. Make sure to zero out in between each ingredient and add them slowly. Follow MY weights. Don't compare them to your cup measurements. You never need cups, just the scale and bowl and teaspoons. Don't sub any of these ingredients, if at all possible for the absolute best result. I worked endlessly to perfect this recipe and each ingredient plays a very important role. If you are allergic to cornstarch, the best sub would be potato starch, but keep in mind that it makes things more crumbly and the cupcakes will dry out faster. DO NOT use tapioca, it does NOT work.
- I use this scale.
Instructions
- These cupcakes are the BEST made the day of, as they are the most moist and buttery. Due to the high starch amount they will start to dry out by the 2nd day and so on.
- For the frosting, set out your vegan butter sticks early in the day or several hours before you want to make the frosting (or the night before), so that they can be totally soft and at room temperature, otherwise it will be impossible to beat the frosting.
- Preheat the oven to 350°F (177°C) and line a muffin pan with 12 liners.
- Make sure your coconut milk is at room temperature and you've shaken the cans well and that the milk is creamy and smooth, not chunky, before measuring/weighing. If it's chunky, whisk or blend it separately until totally smooth before measuring and adding to the other liquids. Important: follow the same steps above in the post regarding preparing the coconut butter correctly. The coconut butter must be a smooth runny consistency like oil almost, not thick!
- PLEASE SEE NOTES AT THE BOTTOM if making the cake flour version before this next step. To a large bowl, add the white rice flour, cornstarch, sugar, baking soda, baking powder and salt. Use a large whisk very well until mixed. To another large bowl, add the coconut milk, liquid coconut butter (see above post) and vanilla and whisk until smooth. Make a well in the dry ingredients and pour in the liquid. Whisk until completely smooth, making sure to get the bottom. Make sure it's all completely mixed.
- Divide the batter evenly among the 12 liners. Use an ice cream scoop or a 1/3 cup measuring cup for ease. They will be filled a bit more than half full.
- Bake 20-25 minutes until a toothpick comes out clean from the center. Mine were perfectly done at 21 minutes each time, but ovens vary. The cake flour version was done exactly at 20 minutes each time. They should have risen beautifully with a nice dome top.
- They will settle down a bit as they cool, this is normal. Leave them to cool 45 minutes exactly in the pan, very important for their structure. Then transfer them to the fridge for JUST 15 minutes to further set them. I put the whole pan in. This step is important, so don't skip. The chilling is not required for the cake flour version. Remove from the fridge and frost them. Leave covered at room temperature to keep them moist. Don't store them in the fridge at this point or they will dry out much faster.
- To make the buttercream, add the room temperature softened vegan butter and shortening to a huge bowl and beat on low until just blended. Add the sugar about a cup at a time blending on low until all is incorporated. Add the milk and vanilla and beat just until light and fluffy. Cover with plastic wrap to keep it moist until ready to frost. For the frosting, I used Wilton Flour tip #2D.
These are the best gluten free and cupcakes I have ever made! So fluffy and tasteful. They were a hit at my daughter’s birthday party. Can’t wait to make them again 😋
Yay! So glad you agree they are the best, I just loved your pics of the Moana style of them on Instagram, so beautiful! Thank you so much for making them!
These were amazing! My daughter did a cupcake sale over the weekend and everyone loved it ! She made $35.00
Awww that is so wonderful to hear Laura, thank you so much for sharing!!
These cupcakes are great! easy to make and really delicious! It’s hard to find a good and not too complicated recipe that doesn’t require a million ingredients that are impossible to find and is vegan AND gluten free. (although I had to make my own coconutbutter because it’s impossible to find in Belgium, still worked out great!). Everyone loved them (even the gluten-tolerant). I didn’t make the icing, they’re perfectly delicious without it!
Wonderful Anky! Thank you so much for the amazing review! So happy to hear you loved these cupcakes so much!
These cupcakes are great! I am going to make some for my daughters wedding in January. I made them on a Saturday to be eaten that day. They were easy to make and tasted wonderful. So moist. I saved one to see how many days they would stay moist and taste good. Here are the results…..day one – fantastic
Day two – still good but not quite as moist. Day three – flavor still great but dry. Great with a cup of coffee though. Would love to be able make these a few days ahead for the wedding but thankful they are easy enough to make the morning of or even the evening before the wedding.
Thank you for this wonderful recipe!
Yay Pauletta! So glad you loved these and are making them for your daughter’s wedding! Yes, you are exactly right! I noted that as well. Especially on the wedding cake post, that these are by far the best the day made but still yummy the next day but definitely start to lose that buttery moist taste within 2 days. That is because of all the starch used, but you are so right, because they are so easy and fast to make, making them the day of is easy to do. Thank you so much for making them Paulette!
I made these this past weekend for my son’s wedding. The non vegan guests were envious. My niece, who is a professional pastry chef, asked me for the buttercream frosting recipe. Incidentally my niece had made the wedding cake. Only a few days before the wedding we realized the GF/wheat allergic/vegan guests (and me) didn’t have a dessert option.
That is so amazing to hear Valerie! Such a compliment coming from the non-vegan guests and your pastry chef niece! Thank you so much for making the cupcakes and taking the time to leave the review, I really appreciate it!
I’m wanting to make these for my daughter’s birthday this weekend and I’m wondering if arrowroot start could be substituted for the cornstarch, since she’s allergic to corn and potatoes?
Hi Lynette! I really don’t know. Arrowroot tends to make things more chewy so I don’t really use it. Cornstarch is the best here so you will just have to try it and see. With such a large amount of starch being required for the recipe for them to be light and fluffy, I just don’t think it would work too well, but I have not tested them with arrowroot so I can’t say what the result would be.
Just made these today and they are the BEST cupcakes I’ve ever had.
Not the best gluten-free, vegan cupcakes, but the best cupcakes!
The recipe came together easily and beautifully. Mine baked up in exactly 20 min. The frosting was more than enough and delicious.
I challenge anyone to think these don’t have butter, eggs and cake flour!
I will be making these again and I plan to make the wedding cake for my daughter’s wedding.
Yay! Thank you so much Beth for this amazing review! I’m so happy to hear these are the best cupcakes you’ve EVER had! That is exactly how I feel about them too! They looked absolutely stunning on Instagram too, thank you so much for the review!
Oh, these ABSOLUTELY deserve their own post!!! Wow, they’re stunning – I’m SO impressed with their texture…fluffiness galore and that creamy, dreamy frosting. I had to laugh when you said that most vegan cupcakes aren’t true cupcakes because I TOTALLY AGREE!! Some people say that cupcakes are just muffins with frosting on top, but I disagree. Muffins lack the cakiness and the lightness that a cake has. I fully admit to slapping some frosting on a muffin and calling it a cupcake, BUT that’s because I have yet to find a legit cupcake recipe…until now! Ha!! I’m printing the recipe off so I have it ready for the next birthday celebration!! I’m just in AWE!!! xoxo
Haha, exactly, um, NOPE cupcakes are not just muffins with frosting, not even close! Not a true cupcake anyways. Gimme that cloud of cake in my hand with frosting and THAT is a cupcake. Just like you said, muffins are not cakey, they are more chewy, dense, hearty…they can even be fluffy….but cupcakes should always be light, tender and fluffy. Thank you so much my friend!!
Now these are more up my level of skill. I can do a little squeeze of frosting and a dusting of powder without screwing it up too bad! LOL These look equally amazing as the cake girl! You basically covered all the big allergens and that is a feat in and of itself! So bakery, when is it opening?
LOL! You could do these for sure! Awww thank you my friend! You are WAY too kind!! I don’t know…maybe in the future for sure because this blogging thing can’t go on forever, bahahaha!
Which white vanila powder did you use? I can’t seem to find one.
Hi Pamella! This is the one I use. It is very delicious and I also use it to sprinkle on oatmeal or pancakes, etc. It is a bit pricey, but it does last forever.
https://amzn.to/2NYzJjJ
Do you have a gluten free AND coconut free version for people who must avoid such ingredients for medical reasons? This version looks lovely but I would hesitate to serve at a wedding where there might be guests with nut allergies. Even though coconut is technically a fruit, it is recognized by the Food & Drug Administration as a tree nut. While most people with tree nut allergies can safely consume coconut there are always exceptions. Thank you.
Hi! Actually, no I don’t have one. This exact recipe was actually used for one of my readers who specifically I created the recipe for since she requested a wedding cake to be vegan and gluten-free and it was served at a wedding and all the guests loved it and there were no issues. If somebody is worried about using coconut, then that of course will need to be something that they have custom made or ordered at a bakery I’m assuming or google gluten-free wedding cakes, etc. I have 2 other vanilla cakes on the blog, but those both have almond flour. There are a lot of vegan cakes online made without nuts I’m sure that use plain old butter or oil for the fat, I just don’t use those in the actual cake/cupcake recipes personally and this recipe turned out more delicious than any others I’ve tried in my past made with butter/oil as well.
Is Earth Balance butter stick witj high fat’s ontent? Please clarify.
Yes, they are vegan butter sticks, all oil, so they help the frosting hold its structure, as well as the shortening.
These look absolutely amazing! I’m ordering the coconut butter to try this recipe for my son. He’ll be two next week and he was diagnosed with egg, gluten, wheat, peanut, tree nuts, dairy, and more allergies at 10 months, so he’s never had cake before. Would this recipe work doubled as a sheet or layered cake, or would the measurements and cooking times be different?
Hi Cynthia! Yay, I can’t wait to hear what you all think! Absolutely, these cupcakes were inspired by my actual wedding cake post, so it definitely can be a cake. I will email you the 2 layer cake recipe, as the ratios and cooking times are definitely different. Please also see this wedding cake post to see how I trimmed and chilled the cake recipe. It’s important for the cake structure to set a bit. I’ll email you the recipe now!
https://thevegan8.com/2018/07/05/vegan-vanilla-wedding-cake/
Thank you for sharing this recipe. It seems Devine. I can not wait to try. I have a hold with severe dairy/wheat /nut and the list goes on allergies 😊 I’m so excited to try this. I’d love to make it as a birthday cake. A few questions. Can I just double the recipe as is to create a cake? Or should I just make 2 separate recipes? Also if I make a cake what would the timing be like?
I assume I would follow the same cooling steps… Cool in pan then set on fridge and then depan to frost? I have not made a homemade gluten free vegan cake that I truly like. I’m hoping this is it! It seems so moist and delicious.
Thank you.
Hi Patricia! Oh yes, absolutely! These cupcakes are actually a spin-off of my cake recipe 🙂 It’s linked at the very top of the post “wedding cake” but that’s for a 3 layer cake. But if you just want a double layer cake, then email me at thevegan8@yahoo.com and I’ll send you over the 2 layer version all typed up so it’s easier for you to follow. The cake directions are slightly different. And I think you will love this cake! This recipe has been a big hit with several readers, non-vegans, etc. It’s truly soft, tender, buttery and delicious! Not dense like most gluten-free cakes 🙂
Or if you make the above recipe, it is the same as a 1 layer 8 inch Cake. The cooking time and cooking instructions are a bit different since the cake needs more details. So you can always refer to that other post for baking time and cooking info.
Please send me the two layer cake version? Thanks
Also, is the frosting ‘coconut milk’ from a can also?
What is ‘spectrum shortening ‘ please?
And would you need a scale if you are using the cup measurements? If so, I’m not good with metrics, so could you make it for ounces, etc?
Would any other type of flour work?
Thanks so much. It looks delicious?
Hi Sally! Yes, I’ve noted they are cans above, I recommend Thai Kitchen full-fat coconut milk for the absolute best results. That brand is always creamy and smooth and not chunky or watery. Spectrum is the brand of shortening. It performs really well for structure and taste for frosting. Pretty much any store sells it, but I bought mine at Sprouts. Yes, I do recommend a scale for 100% accurate results, since we all measure with cups differently. It’s important you add the right liquid amounts, particularly for the coconut butter. Using a scale ensures exact results every time. I put the link to the scale I’ve used for years right on the recipe under “NOTE”. It’s very easy to use a scale, you just set the large bowl on the scale, then turn it on and when it reads zero, add your first flour until it reaches the correct gram weight, then hit the on button again to zero it out again and once it says zero, add the next ingredient and so forth. For teaspoons, since they are such small amounts, I don’t recommend a scale for those.
For the liquids, use the separate bowl and do the same thing, just add the melted coconut butter and milk slowly so it reaches the gram weight correctly. You will get the hang of it really quick. I’ve done it this way for years and I MUCH prefer baking this way since using cups yields different results a lot of the time. I hope that helps!
No, you need to use the flour and starch listed since that is the exact reason the cake turns out so fluffy, changing the flour will completely alter the result. White rice flour and cornstarch is sold at pretty much any stores these days and of course, online as well. I use Bob’s Red Mill and rice flour is very inexpensive as well.
I will email you the 2 layer cake recipe too 🙂
Hi Brandi, I am so happy to see the vegan gluten free recipe that claimed fluffy and light because I have tried so many recipes but none of them make the texture ideal. I also joined local course to learn gluten free vegan “cupcakes” but it really turn out to be muffins! I can’t wait to try this recipe and would you mind to send me the 2 layer cake recipe too because I want to make a birthday for my beloved. Also, can I use Edward and son’s brand coconut cream to replace Thai brand one? It is not easy to find Thai here in Hong Kong, or can I replace it with almond or soy milk? Can I use coconut oil to replace coconut butter? I look forward to hearing from you soon. Thank you very much!
Amy
Yes, exactly Amy! That is totally what I am talking about! But, as you can see from all the reviews above, they really are the perfect light and fluffy and moist cupcakes! I’ve truly never had a better one in my life. As long as you follow the exact recipe (do not sub ingredients) and make sure to weigh the ingredients, it will turn out perfect. Yes, I can totally email you the cake recipe, will do that today! I have never used Edward and Son’s coconut cream so I can’t say. It needs to be full-fat coconut MILK, not pure cream. Is that what it is? The full-fat coconut milk should be between 12-14 grams of fat per serving. As noted above on the recipe, each ingredient is crucial to the texture so no, definitely do not sub the ingredients with almond or soy milk, it simply will not turn out the same. Coconut milk is very high in fat and is what helps make the cupcakes so light and fluffy. Almond and soy will not do that. And it must be coconut butter, not coconut oil. Coconut oil is just the separated fat from the coconut meat and much more oily, whereas coconut butter is the whole pureed coconut meat, is white and thicker and is what yields a buttery taste and contributes to the texture. It is located with the nut butters at the stores. If you cannot find it where you are located, then you can make your own, just make sure you puree it long enough to reach the liquid stage. It’s not as perfect as storebought, not quite as smooth, but should work ok.
My recipe for coconut butter is here.
https://thevegan8.com/2013/10/14/homemade-coconut-butter/
Whoa!! This might be a gluten free recipe but the sugar is over the top with roughly 30gm per cupcake! There’s no way this is a healthy alternative. Sorry.
Hi Jon, yes you are correct, these are not healthy but nowhere did I call this recipe healthy. It is vegan but vegan does not automatically mean healthy. It’s a cupcake, a special occasion dessert, particularly a wedding style cupcake, which is not an everyday occasion. It also happens to be one of very few recipes on my entire blog that uses white sugar. Since my goal was to create a “white cupcake” since that is traditional for weddings, white sugar was necessary. If you prefer a much more healthy cake/cupcake I definitely have this other vanilla cake recipe on the blog that also can be made as cupcakes. They are not as amazing as these, but are still good. Hopefully this is helpful.
https://thevegan8.com/vegan-gluten-free-vanilla-cake/
Hi Brandi,
Seems like an odd question but just wondering if Coconut oil is the same as Coconut butter as I don’t think I’ve seen coconut butter. Thanks so much. I love your recipes and can hardly wait to make these tonight. Thanks, Linda
Hi Linda! No, coconut butter is definitely not the same as coconut oil and definitely don’t use the oil haha. Coconut butter is the full coconut meat pureed into a liquid (but it’s solid when you buy it so follow the steps to melt it) whereas coconut oil is JUST the separated fat from the coconut. Very different. Coconut butter makes it more fluffy and buttery and oil would make it too wet/dense. Also, the coconut butter is white since it’s the full coconut meat and oil is of course clear and way greasier, thinner. Coconut butter is sold at most grocery stores in the nut butter sections. MaraNatha is a very popular brand and that’s what I use and love. It is sold at Sprouts, Kroger and online, etc.
Would these freeze well? Wasn’t sure about how the frosting would freeze. Thanks.
Hi Angela! Sadly, I do not think these would freeze well at all due to the heavy starch amount. Things containing starch tend to not freeze well, as they dry out terribly if not eaten soon. Not to mention, when thawing they will crumble a lot more. The frosting wouldn’t be the issue, but the cupcakes would.
Hi Brandy,
Huge fan of yours!!! I look forward to making these.
One note, you may want to clarify the amount of Earth balance in the frosting.
Looks like 14 oz, when I think you mean 1-4 oz stick.
XX Carol
Aww thank you Carol! Oh yes, you are correct I will fix that! Thank you!
I do not doubt the BEST part for even one minute, I mean just look at them😍😍 This may be the dreamiest thing you ever posted, I feel it would only be right to eat them at a princess tea part in an enchanted ice castle with fairy dust twinkling everywhere lol. One of the trickiest things with healthier vanilla cakes is always the color since most healthier sweeteners/flour/butters are always darker brown, but these are so pristine and white. And moist, holy cow that texture. Your wedding cake was stunning, but I love this little more approachable version for the days when I’m not getting married😂 And that buttercream too–you know I’m a frosting person. Next party/bday these are HAPPENING🙌
Thank you sweet Natalie!! I really hate to use the term best, which is why I didn’t put it in the actual title (just the post, lol) because we all have different opinions, but dang, they are the best I’ve ever had and made personally, especially when considering there is no oil or butter or white flour in the actual cupcakes! SO, I couldn’t resist calling them that, lol. And I’m dying laughing at your enchanted ice castle comment, bahahaha. Yes, you are so right, all of my other vanilla desserts are more yellow-ish because of the maple syrup, so to get a truly as white can be cupcake/cake, I had to use all white ingredients and white sugar and oh boy, it’s worth it 100%. “When I’m not getting married” hahaha, these will be perfect for any occasion, they are SO EASY and fast to whip up! Hey, it’s the weekend soon, that’s a good enough reason, right? 😉
I know you said not to sub any of the ingredients but I am wondering if there is any possible substitute for the cornstarch as we are allergic to corn. This is a common allergen so thought others would be interested too. Thanks 🙂
Hi Mairi! Oops, yes, I updated the note to reflect that. It is the same one I put on the wedding cake too. The best sub would be potato starch. DO NOT use tapioca, I tested that and it made it so tough, chewy and dense. Potato starch is very similar to cornstarch, however, it does make things a bit more crumbly and dry out much quicker, so use the same weight amount as the cornstarch but I recommend making them the day you want to eat them, as potato starch will make them drier much quicker. Let me know when you try them!
Can I sub arrowroot in the place of cornstarch?
Hi Titus, no, sorry, it really needs to be cornstarch. Since cornstarch is a large part of the ingredients and is responsible for such a fluffy result, arrowroot would make them overly tough and not fluffy. Cornstarch really is best here.
WOW! I can not wait to try & make these beautiful cupcakes! Thank you! (PS. Going to order your book too)
Oh thank you so much Jill! I really appreciate that! Be sure to email me for your bonus recipes! I can’t to hear when you make these!
Tears of joy that you posted this!!! I cannot wait for my schedule to allow for me to make these. Crossing my fingers that is SOON, because I can almost taste them!
Yay!! So thrilled you are happy Marlene and I can’t wait to hear when you make them! We absolutely love them here and have eaten our fair share, haha!
I can just imagine decorating with little silver pearls! So pretty!
Oh yes, that would be beautiful!!
Not sure why rating went away. Try again.
I’m one that made these as soon as you posted the cupcake version on your wedding cake. I will share my review here as well.
I made the wedding cake into muffins and used the funfetti frosting from the funfetti cake. This is absolutely the lightest, fluffiest, most heavenliest, butteriest cupcake we’ve ever ever had. Brandi you totally outdid yourself and thank you so so much for giving the cupcake option. It’s amazing!!! Honestly I’m surprised the batter even made it into the cupcake liners. Wow, that’s pretty much all we can say. I tagged pics #thevegan8 on IG!
I’m SO HAPPY you loved these so much Estee!! Seeing your beautiful pics and reading your review made me so thrilled because you described them exactly perfect, that description is spot on of how we all felt over here too after finally nailing the recipe, haha. Thank you so much for making them and leaving this beautiful review!!