Assignment 20 - Grace Payne

How to Make the Best Gluten Free Cupcakes

Sure, your regular cupcakes are probably going to be better than my gluten-free cupcakes. But, I can't eat your cupcakes, because gluten. So, here's my favorite way to make cupcakes.

1. First, pre-heat your oven to 375 degrees Fahrenheit.
2. Then, place 12 cupcake holders in a regular-sized muffin pan.
3. Combine one and a half cups of gluten-free Bisquick mix with 2/3 of a cup of milk, 1/2 of a cup of granulated white sugar, 1/4 of a cup of softened butter OR margarine, 1 teaspoon of vanilla (make sure it's gluten free, some aren't!) and one egg. The order in which those ingredients are combined doesn't matter.
4. This step is optional, but the makes the cupcakes better. If available, add about 1/4 of a cup of sour cream OR mayonnaise.
5. While mixing, make sure to scrape the sides to ensure everything is combined completely. (The batter will probably be think.)
6. Divide the batter equally into the cupcake liners. They should be about half full.
7. Bake the cupcakes for about 18-20 minutes, or until a toothpick comes out the center clean.
8. Allow the cupcakes to sit on a cooling rack for about 30 minutes.

Now, the frosting. You can pretty much make whatever frosting you want, but cream cheese is my favorite.

1. In a large bow, mix 4 oz of butter and 4 oz of cream cheese together until it is smooth and combined.
2. Then, mix in 2 cups of powdered sugar, one cup at a time.
3. Pour in 1 teaspoon of vanilla extract.
4. Mix everything until combined.
5. Frost your cupcakes!

This recipe is super adaptable, and makes by far the best gluten free cupcakes!