Oh okay, Spelt would work great. It’s a high moisture grain just like Soft White! They’ll be yummy 🙂

That makes perfect sense. I bake with spelt quite often too, because in Canada I don’t have a great source for soft wheat or even white wheat. I always add an extra 1/4 cup of flour per cup called for in the recipe. Sounds like I could do the same for these cupcakes. I already have the recipe you posted from my sister 🙂

Yes! That frosting was so good too! These was so easy. It didn’t take me but maybe an hour!

Stacey, I use Soft White wheat flour. For every 2-3 cups of all purpose flour called for in a recipe I increase the Soft White flour by 1/2 cup. So in this recipe it only calls for 1 3/4 cup all purpose flour. I still use about 2- 2 1/4 cups of Soft White. I’m not sure why but anytime kind of chocolate cake or cupcake recipe I always have to use a little more flour than normal. If I don’t, it tends to sink in the middle. Hopefully that makes sense and is not confusing.