I've seen a lot of reviewers of the Babycakes cookbook say that the frosting didn't work for them. I tried, and with a few modifications, made it work. I still have a couple of questions though.
A. Is the frosting supposed to be so shiny? I've never been to the bakery, but none of the pictures look shiny like mine.
B. Did anyone else end up with dark cream colored frosting? Wouldn't necessarily want to use it as is. I tried adding pureed blueberries, but in the end just added food coloring. Kind of defeats the purpose of a natural/healthier cupcake.
C. Has anyone tried using rice milk and rice milk powder (does that even exist?) I have a friend with a baby with soy allergies as well as dairy, wheat and eggs. Would love to make the cupcakes and frosting for his 1st birthday.
My modifications were: 1 cup soy milk (made from the soy milk powder and water), 3/4 cup agave (will try just 1/2 cup agave next time, but it wasn't sickening sweet with 3/4 cup.) A little less coconut oil because I ran out.
My frosting was too thick to be a sauce, even before chilling.
What have your experiences been?