Sunday, June 2, 2013

Cupcakes for Sal's Cookbook

Today is more of an idea than a recipe.  I love sharing cooking and baking experiences with my grandkids.  I am so blessed to get one of them each weekend to spend special one-on-one time with them.  I hope someday when I’m no longer with them, they will say to their children, I used to make this with my grandma and share our cooking memories. 

Gluten Free Cupcakes

Sal is up early today and wants to bake so we are making these butterfly cupcakes.  Each time he stays, we try to send him home with a recipe for his cookbook that we are making together.  We decorated a 3 ring binder some time ago calling it Sal’s Cookbook and he puts all the memories and recipes in it.  They usually feature a picture of him with his recipe we have made together. 

1 gluten free yellow cake mix (I can pick this up at Fareways now)
½ vegetable oil in place of the butter called for on the box
3 eggs
2/3 cup of water

Preheat your oven to 350 degrees.

Follow the recipe on the box for baking cupcakes.  It should make 12 cupcakes and you should bake about 20 minutes.

Slice your strawberries so you have the 3 pieces necessary to make the butterfly.  See the picture.

Dairy Free Frosting Glaze

1 cup powdered sugar
Almond milk

Slowly add a little almond milk until the powdered sugar is the consistency you want. 

Frost the cupcakes once they have cooled and place you 3 pieces of cut strawberries on top to make a butterfly. 

Variation - For those that do not need to have gluten/dairy free just use regular cake mix and top with a thawed whipped frozen topping.  You can also do this with chocolate or strawberry cupcakes or red velvet cupcake mixes.  You can top with chocolate frosting or cream cheese frosting.  The real idea is the beautiful butterfly on top.

Have a great Sunday, be happy and may God bless you and yours.

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