HAPPY NEW YEAR 2018
I made this New Year's Cupcake to start off your New Year well. They gluten free of course. But they are just as tasty to our gluten loving friends. I shared these with friends and family and they enjoyed them. So it's only fair that I share this recipe with you.
Please share this with anyone who is gluten sensitive or has celiac disease. They're one hundred percent gluten free and still all the fun of a "regular" cupcake. Hope you enjoy this recipe as much as I do. As always it's quick and easy recipe with accessible ingredients.
INGREDIENTS
Dry Ingredients
2 Cups All Purpose Gluten Free Flour (I got mine from Bulk Barn). Add Xanathan gum if your flour mix doesn't have it included.
2 Tsp of Baking Powder
3/4 Tsp of Sea Salt
Wet Ingredients
3 Large Eggs (room temperature)
3/4 Granulated Sugar
3/4 Granulated Sugar
1/2 Cup of Butter (room temperature)
1/2 Cup of Milk
2 Tsp of Vanilla
Mix the wet ingredients together first. Then gradually add the the combined dry ingredients. Mix thoroughly and then spoon into cupcake cups.
Bake for 18-20 minutes at 350 F. Check with toothpick to ensure that the cupcakes a thoroughly cooked. It should come out dry if they are.
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