What if you could eat two cupcakes in one sitting and not feel bad about it? - I'd say 'Yes, please.' This is what motivates me to bake my own cupcakes instead of buying them at the store. I've had a gluten and corn allergy for years, which has made it difficult for me to eat at bakeries or dessert at restaurants. I usually rely on my own baking for dessert. While looking for grain free and gluten free recipes on Pinterest I came across Against All Grain. She has the most amazing desserts that are completely guilt free, no grains used. Recently, I was inspired to try the Strawberry Shortcake Cupcakes and they came out great. For the Strawberry Shortcake Cupcake recipe, go here.
What I did differently is the sweetener in the cupcake part. Instead of honey I used date molasses and I only used 1/3 cup of it. I normally like things a lot less sweet then most people, so this was perfect for my taste. On the meringue part, I used her recipe exactly the way she suggests because I was afraid it would not come out well. Meringue is sometimes tricky, so I didn't want to mess it up. Mine came out too sweet for me and I don't care for the honey flavor myself. Next time, I'll use date molasses and probably only half the amount.