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Tuesday, October 13, 2009

Gluten Free Cupcakes

What you need:

2 Cups rice flour
4 tsp baking powder
1 tsp salt
4Tbs unsalted butter
6Tbs sugar
2 Large eggs
1 tsp vanilla
1 cup low-fat milk

Preheat oven to 400 degrees. Line 12 miffin cups with paper liners. Combine rice flour, baking powder and salt in a medium bowl and set aside. In a separate bowl, beat butter and sugar with a mixer until light and fluffy for about 3minutes. Add eggs, beating well after each addition. Mix in vanilla, then add flour mixture alternately with milk until just blended.

Divide batter among prepared liners. Bake in the center of the oven 13 to 17 minutes, or until a toothpick inserted into center comes out clean. Transfer to wire rack and let cool completely.

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