Diabetic comas aren’t as much fun as they sound, especially if you’re not the one slipping into the coma but solely one of the terrified bystanders. So I wanted to have something with a lower Glycemic index on hand, which is why this recipe got a try right off the bat. Aside from the agave, all the ingredients were already in my pantry (I substituted additional vanilla extract for the almond, as is my wont). I’d never used agave before, nor tasted anything with a substantial amount, and I wasn’t sure I could find it in the local grocery stores. But Trader Joe’s didn’t let me down.
Agave has a syrupy consistency but a much more flowery taste, like honey (NOT VEGAN). Kind of reminds me of rosewater. I paired these with Chocolate Buttercream Frosting (144), substituting another ¼ cup margarine for the ¼ cup shortening I didn’t have on hand, which amounts to something closer in consistency to the Thick Chocolate Fudgey Frostin’ (161) if the ingredients list is any indication.
I found these cupcakes super-moist and delicious, in my top 5 faves so far, and they seemed to taste even better after a day or two in the fridge. They got less love from my taste-testers, I think because of the unfamiliar flavor of the agave. Me, I like strong flavors. But plenty of folks just want their standard vanilla and chocolate and none of that fancy stuff, mister. If I want succulent juice in my baked goods, I’ll ask for it!
De gustibus non est disputandum…
