(Free Recipe) How to Make Gluten-Free Red, White, and Blue Cupcakes
June 29, 2011
Remember when I made the tie-dye cupcakes? The other day I decided to make a batch in red, white, and blue for the Fourth of July. Guess what? These are even easier to make than the tie-dye version.
First, you need cake batter! I used Betty Crocker's Gluten-Free Yellow Cake Mix. Use whatever cake mix or recipe you love. Of course, you need white or yellow cake for this recipe to work. Chocolate cake doesn't play well with food colors.
Line baking cups with paper liners. If you don't have paper liners, spray the pan with non-stick cooking spray. Just be sure it's gluten-free spray.
Divide batter it between three bowls.
You might notice that the third bowl is missing from this picture. Here is where I win the bad blogger award. I *forgot* to snap a picture of this step. The above photo? It's from when I made tie-dye cupcakes. But the point is the same: Divide the batter and color it. One bowl red, one bowl blue, and leave the other bowl untouched.
Drop a little of each color batter into prepared muffin cups. Don't swirl the batter! If you do, the batter turns a weird purplish color! The key here is not to stress about this.
The finished cupcakes! Aren't they neat?
Iced and hiding a colorful surprise!
For the recipe, click here!
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