Gluten Free vanilla cup cakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 216.9
- Total Fat: 8.8 g
- Cholesterol: 52.7 mg
- Sodium: 146.6 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 0.5 g
- Protein: 2.4 g
View full nutritional breakdown of Gluten Free vanilla cup cakes calories by ingredient
Introduction
easy cake to make and very moist easy cake to make and very moistNumber of Servings: 12
Ingredients
-
1.5 cup Bob's Red Mill Gluten Free Baking Flour (1 to 1 ratio of reg flour) (by TRICIARICE)
1 cup Granulated Sugar
.5 cup Butter, salted
2 tsp Vanilla Extract
1.75 tsp Baking Powder
.5 cup Milk, 3.25%
2 large Egg, fresh, whole, raw
Tips
You can use a 9x9 cake pan if desired, bake time 30-40 min
Directions
Preheat oven to 350 F,
In a med bowl cream together softened butter and sugar, then add eggs one at a time, then mix in the vanilla.
Mix together four and baking powder then add to creamed mixture. When it is mixed slowly add the milk till well blended.
Spray muffin pan or insert paper cups and add batter.
Place in oven for 15-20 min, checking with a tooth pick or thin knife that comes out clean, then remove from oven to cool.
Serving Size: 12 cup cakes
Number of Servings: 12
Recipe submitted by SparkPeople user LYONS2JAPAN.
In a med bowl cream together softened butter and sugar, then add eggs one at a time, then mix in the vanilla.
Mix together four and baking powder then add to creamed mixture. When it is mixed slowly add the milk till well blended.
Spray muffin pan or insert paper cups and add batter.
Place in oven for 15-20 min, checking with a tooth pick or thin knife that comes out clean, then remove from oven to cool.
Serving Size: 12 cup cakes
Number of Servings: 12
Recipe submitted by SparkPeople user LYONS2JAPAN.
