Being able to make gluten-free cupcakes seemed like a good skill to have, as lots of people have ditched gluten and some just plain can’t have it. I was worried they were going to taste plain or have a funny aftertaste but they don’t, they are great. I used my go-to Hummingbird recipe but swapped the flour and baking powder for gluten-free options. I made two kinds, vanilla cake with vanilla frosting and chocolate cake with nutella frosting. The only thing I did find is that after a little bit the cases slightly came away from the sides. Maybe the way forward is heavier metallic cases as it’s possibly something to do with the cake shrinking as it cools or how moist the cake is and how thin the cases are.