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!

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.