Friday, July 4, 2014

Ingredients for the cupcakes:
2 cups gluten-free flour*
1 tsp. baking powder
½ tsp. baking soda
1 cup rice milk or other unsweetened non-dairy milk
1/3 cup coconut oil
2/3 cup maple syrup
2 tsp. vanilla extract

Ingredients for the frosting:
2/3 cup sliced strawberries
2/3 cup Spectrum Organic shortening (one ingredient is palm oil)
2 ¼ cup confectioners sugar (this is a rare use of processed sugar in my kitchen)

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