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A very successful experiment making a vanilla cupcake recipe gluten-free and dairy-free.
Preheat oven to 350ºF.
Cream butter and sugar together. Add eggs, 1 at a time, beating after each egg is added. Stir in the vanilla.
In a separate bowl, stir together all the dry ingredients. Add dry ingredients to the butter mixture. Then stir in the milk.
Pour into a greased cupcake pan or pour into a lined cupcake pan. Bake approximately 18 minutes.
Once cooled, ice with my icing recipe (see my recipe box). Best gluten-free cupcakes ever.
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