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