More than once this recipe has come to the rescue when gluten-free, corn-free, dairy-free and egg-free cupcakes are needed!
5/8 cup milk-free margarine, softened
1 1/4 cup sugar
4 tablespoons water, 4 tablespoons oil, 3 tsp. baking powder; mixed together
3/4 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 1/4 cups gluten-free flour
3/4 tablespoon gluten-free baking powder
1/4 teaspoon salt
3/4 cup water
Preheat oven to 325 degrees. Line muffin tins with paper liners, set aside. In a large bowl, beat margarine until creamy. Add sugar; beat well. Add water, oil, and baking powder mixture; then add vanilla and lemon extracts. Stir well. Add flour, baking powder, and salt. Beat until blended. Add the 3/4 cup water and mix until blended. Fill muffin tins to 3/4 full. Bake 30 to 40 minutes or until a cake tester inserted in the middle comes out clean. Frost if desired after cupcakes are completely cooled.
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Dr. Tracy Davenport is a health writer, advocate and entrepreneur who has been helping individuals live their best life. She is co-author of Making Life Better for a Baby with Acid Reflux. Follow Tracy’s love of smoothies on Twitter.