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Because every recipe is more fun with rainbows and sprinkles. [EXPAND FOR MORE NUTTY FUN!]
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►PRODUCTS MENTIONED
– Almond Milk:
– Gluten-Free All Purpose Baking Flour:
– Baking Powder:
– Cornstarch:
– Rainbow Sprinkles:
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Gluten-Free Funfetti Cupcakes by Em the Baker:
►INGREDIENTS
– 1 stick softened butter
– 1 cup sugar
– 2 eggs
– 1 tbsp vanilla
– 1 1/2 cups gluten-free all purpose baking flour
– 1 tbsp cornstarch
– 1 tsp baking powder
– 1/2 cup almond milk
– 1/2 cup rainbow sprinkles
►FUNFETTI CUPCAKE RECIPE
1. Preheat oven to 350 degrees and line muffin tray with tins.
2. In a separate bowl combine flour, cornstarch and baking powder.
3. In mixing bowl, combine the butter and sugar. Mix thoroughly.
4. Add in the eggs and vanilla and beat until combined.
5. Add half of the dry ingredients into the wet ingredients and mix thoroughly.
6. Add the almond milk and continue mixing.
7. Add the second half of the dry ingredients and beat for about 1 minute until all ingredients are completely combined.
8. Fold in sprinkles by hand.
9. Place mixture into muffin tins making sure each one is only 3/4 full.
10. Bake in the oven for 18-22 minutes. Let it cool for 5 – 10 minutes.
11. Top with homemade buttercream and sprinkles. Enjoy!
►BUTTERCREAM INGREDIENTS
1. 2 sticks softened butter
2. 2 1/2 cups powdered sugar
3. 1 tbsp vanilla extract
►BUTTERCREAM RECIPE
1. Place butter into bowl and beat on high for about 4 minutes until butter is creamy and fluffy.
2. Put mixer on a low setting and slowly add powdered sugar until combined,
3. Add the vanilla extract and beat on high for 3-4 minutes until the buttercream is very fluffy.
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