Ingredients: 1 1/2 cups sugar 2 eggs 2 teaspoons vanilla 1/2 cup white rice flour 1/4 cup sorghum flour 1/4 cup almond flour or, if allergic to almonds, brown rice flour 1/4 cup potato flour 1/4 cup cornstarch 1 tsp xantham gum 1/2 teaspoon salt 1 1/2 teaspoon baking powder 1 1/2 cup milk (regular or dairy-free) 1/2 cup melted butter or canola oil 12 marshmallow Peeps, any color Optional mix-in: 4 additional Peeps, cut into 1-cm-square pieces Optional icing (you can also use gluten free store icing or serve plain): 3 Tablespoons butter or (for dairy free) coconut oil 2 teaspoons vanilla 4 cups confectioner's sugar, or to taste 1/2 cup milk or nondairy milk Combine and mix till smooth in an electric mixer or with a whisk. 1. Preheat oven to 350 degrees. Grease or line 12 muffin cups. 2. In a stand mixer or mixing bowl, mix together: 2 teaspoons vanilla, 2 eggs, 1 1/2 cups sugar. Add dry ingredients (flours, xantham gum, baking powder, salt) and milk and oil/ butter, beating well between adding flours and milk/ butter/ oil. Bake 16-18 minutes at 350 degrees. 3. Let cool after baking. Top with icing and one Peep per cupcake. Optional mix-in: After mixing batter and before pouring into cupcake pans, add cut-up Peep pieces. Mix in well and bake as directed. Enjoy!
Claire Doran, age 8