I love cake, oh so very much. Who doesn't? I mean, a delectable cupcake piled high with sugary frosting is the ultimate sweet treat. Going gluten-free has meant that I've had to get creative with alternatives to my favorite desserts. This recipe is probably one of the easiest, and is a variation of the cupcake recipe in the cookbook "Recipes for Gluten-Free Kids". These cupcakes are so moist and delicious that you won't be able to stop at just one!
You will need:
- 1 cup sugar
- 2 eggs
- 1 1/4 cups all-purpose gluten free flour mix
- 1/4 tsp. xanthan gum (eliminate if your flour mix contains it)
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup vegetable oil
- 1/2 cup coconut milk
- 1 tsp. vanilla
- 1 jar maraschino cherries with stems
For Frosting:
- 1 stick butter (room temp)
- 2 cups powdered sugar
- 2 tbl. cherry juice from jar of cherries
- Flaked coconut
Makes 1 dozen cupcakes
Preheat oven to 350
Line cupcake tin with baking cups.
Beat sugar and eggs together with mixer until light and fluffy.
In small bowl, combine flour, xanthan gum, baking powder, and salt. Whisk together and add to egg/sugar mixture. Beat until combined.
Add oil, coconut milk, and vanilla. Beat until smooth.
Pour into prepared muffin cups, filling three-fourths full.
Bake 20 minutes until lightly browned. Let cool, and prepare frosting.
For frosting:
Beat butter with electric mixer until creamy. Add 1 cup powdered sugar and mix thoroughly. Add cherry juice, then remaining 1 cup powdered sugar, and mix until creamy and spreadable.
Pipe frosting onto cooled cupcakes using a round tip, or frost with a small spatula. Sprinkle with coconut flakes and top with a maraschino cherry.
Your friends, and kids, will never know the difference.
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