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.
Tracy Davenport, Ph.D., is a freelance health writer and the C.E.O. of Tracy’s Smoothie Place. She serves as the expert on a weekly radio show about health and wellness and is the author of Making Life Better for a Baby with Acid Reflux and multiple articles about the cost of caregiving. Learn more about Tracy and what healthy living services and products she can offer on her website. She can also be found on Twitter and Instagram @drinksmoothies.