Gluten-Free-Betty-Crocker-Mix-cupcakes-with-gold-cupcake-liners

Sprinkled Gluten-Free Cupcakes

Updated: August 19, 2016
by
LAURYN

Lauryn Evarts, fitness blogger and weight loss blogger with skinny recipes and skinny tips.

When I bake cupcakes, I make sure that there’s other people around to enjoy them. Super Bowl Sunday was the perfect occasion to test out these gluten-free mini cakes. I appreciate small detail, so these paper straws brightened up the dessert & the pastel sprinkles added a light crunch. There’s no reason for me to eat ten, so the leftover cupcakes will be handed out today at a meeting & work.

* Quick Skinny Tip: take all that leftover Super Bowl junk & bring it to friends, the workplace, or anywhere that’s out of the house. Get rid of temptation. Replace your countertops with bowls of fruit [ grapes, watermelon, apples, etc. ]. Get rid of Sunday’s calorie-filled crap!

Lauryn Evarts, fitness blogger and weight loss blogger with skinny recipes and skinny tips.

Lauryn Evarts, fitness blogger and weight loss blogger with skinny recipes and skinny tips.

Lauryn Evarts, fitness blogger and weight loss blogger with skinny recipes and skinny tips.

Lauryn Evarts, fitness blogger and weight loss blogger with skinny recipes and skinny tips.

Lauryn Evarts, fitness blogger and weight loss blogger with skinny recipes and skinny tips.

Sprinkled Gluten Free Cupcakes

* Makes 18 to 24 cupcakes

1 box Betty Crocker Gluten-Free Yellow Cake Mix

1/2 cup of light butter [ I like this one ]

2 eggs

1/2 cup low-fat milk [ or water works too ]

* Optional: 1 teaspoon gluten-free vanilla

* Optional: striped paper straws

Frosting: Pillsbury Easy Frost in Vanilla w/ sprinkles

Pre-heat oven to 350 degrees. Whisk together cupcake mix, butter, eggs, milk [ or water ], and vanilla. Add gold liners to a cupcake pan. Put two large spoonfuls to each liner. Bake for about 20 to 24 minutes [ checking frequently ]. Use a toothpick to see when done [ toothpick should have no dough on the stick when removed ]. Remove from oven. Let cool for 15 to 20 minutes. Frost cupcakes & add sprinkles. Cut straws in to thirds. Add colorful straws to each cupcake.

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