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Details
With vanilla frosting mix. Gluten free. Quality. Cafe baking. Makes 12 cupcakes. Our gluten free Vanilla Cupcakes are flavorful, moist and sweet - the ideal option for people with gluten intolerance, and even for those who don't have to watch their wheat consumption. These cupcakes are fun for afterschool snacks, dessert or dressed up for a perfect party surprise. In 1991, we set up a small table at the local farmers' market proudly displaying the few dozen items we had finished hand-labeling just hours before. We are now proud to be the most awarded specialty food company in the country. Our headquarters are in York, Maine where you can visit our flagship store, cafe and celebrated cooking school. Be sure to stop in when you're in the area! - Jim Stott and Jonathan King. Creators of Stonewall Kitchen. Cafe baking line. Stonewallkitchen.com. Certified gluten-free. Made in USA.
Ingredients
Sugar, Rice Flour, Potato Starch, Cornstarch, Corn Flour, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Natural Flavor, Salt, Guar Gum, Xanthan Gum.
Directions
Cooking Instructions: From your pantry you will need - For the Cupcakes: 4 tbsp unsalted butter, softened; 1 large egg; 2/3 cup milk. For the Frosting: 6 tbsp unsalted butter, softened; 1-2 tbsp milk. Directions for the Cupcakes: Preheat oven to 350 degrees F. Grease or line muffin tin with paper liners. Cream softened butter with about 1/2 cup of cupcake mix, and blend with mixer until smooth. Add remaining mix, egg and milk and beat on medium speed for about 1 minute, until well blended and smooth. Pour batter into prepared muffin tin, filling cups 2/3 full. Bake for 18-20 minutes until a cake tester comes out clean. Cool in pan 10 minutes, then remove to cool completely on wire rack. Directions for the Frosting: Pour frosting mix into a medium-sized bowl. Add softened butter. Mix with mixer or by hand until crumbly. Slowly add milk while mixing until frosting is a spreadable consistency. Frost cupcakes when cool.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 180
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 170mg7%
- Total Carbohydrate 45g16%
- Dietary Fiber 0g0%
- Sugars 33g
- Protein 1g
Details
With vanilla frosting mix. Gluten free. Quality. Cafe baking. Makes 12 cupcakes. Our gluten free Vanilla Cupcakes are flavorful, moist and sweet - the ideal option for people with gluten intolerance, and even for those who don't have to watch their wheat consumption. These cupcakes are fun for afterschool snacks, dessert or dressed up for a perfect party surprise. In 1991, we set up a small table at the local farmers' market proudly displaying the few dozen items we had finished hand-labeling just hours before. We are now proud to be the most awarded specialty food company in the country. Our headquarters are in York, Maine where you can visit our flagship store, cafe and celebrated cooking school. Be sure to stop in when you're in the area! - Jim Stott and Jonathan King. Creators of Stonewall Kitchen. Cafe baking line. Stonewallkitchen.com. Certified gluten-free. Made in USA.
Ingredients
Sugar, Rice Flour, Potato Starch, Cornstarch, Corn Flour, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Natural Flavor, Salt, Guar Gum, Xanthan Gum.
Directions
Cooking Instructions: From your pantry you will need - For the Cupcakes: 4 tbsp unsalted butter, softened; 1 large egg; 2/3 cup milk. For the Frosting: 6 tbsp unsalted butter, softened; 1-2 tbsp milk. Directions for the Cupcakes: Preheat oven to 350 degrees F. Grease or line muffin tin with paper liners. Cream softened butter with about 1/2 cup of cupcake mix, and blend with mixer until smooth. Add remaining mix, egg and milk and beat on medium speed for about 1 minute, until well blended and smooth. Pour batter into prepared muffin tin, filling cups 2/3 full. Bake for 18-20 minutes until a cake tester comes out clean. Cool in pan 10 minutes, then remove to cool completely on wire rack. Directions for the Frosting: Pour frosting mix into a medium-sized bowl. Add softened butter. Mix with mixer or by hand until crumbly. Slowly add milk while mixing until frosting is a spreadable consistency. Frost cupcakes when cool.
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