Tuesday, November 1, 2011

Gluten Free Cupcakes

 Hello! How was your Halloween weekend?! hope it was full of yummy sweets...here at FunFavors we took a mini break and had an awesome time at my brother in law's wedding!!!

We  still recovering lol but it was worth it! we had a great time with all of their friends and family and got to see lots of cool costumes ;D 
It was a Halloween/Dia de los Muertos inspired wedding

We just want to say Congratulations to Alison and Adam...
And now the sweet part I promised you a few weeks ago...

Gluten Free Cupcakes Recipe!
{I made these cupcakes with skulls for some of their guests, I will be sharing a Vegan cupcake recipe with you soon}

{recipe by allrecipes.com }

The decorations

I used a skull mold and melted Wilton vanilla candy melts...they're easy to use and they are Gluten FREE!!... covered the cupcakes with the same chocolate candy melts and topped with the skulls

  • 1 1/2 cups white rice flour
  • 3/4 cup tapioca flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 4 eggs
  • 1 1/4 cups white sugar
  • 2/3 cup mayonnaise
  • 1 cup milk
  • 2 teaspoons gluten-free vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
  2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
  3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.


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