Vanilla Cupcakes
- 1/2 cups Softened Soy Free Earth Balance Butter Substitute
- 1 cup Sugar
- 3 Eggs
- 2 teaspoons Vanilla
- 1- 1/2 cup Bob's Red Mill Gluten-Free All Purpose Flour
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Xanthan Gum
- 1/4 teaspoons Salt
- 23 cups Cold Almond Milk
- Preheat oven to 350 degrees F.
- 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.
butter, sugar, eggs, vanilla, bobs red, baking soda, xanthan gum, salt, milk
Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/vanilla-cupcakes/ (may not work)