Well it’s been a while dear Readers and I apologise for my lack of posting but I was away for a little while and now am back to it. I realise it’s a little late to be posting Easter-y things (but Happy Easter btw) but I liked my little cuppycakes and you can always file this recipe away for next year.

I’m going to be moving soon and I wanted to use up some of the pantry wares before I went so I adapted this white cake recipe from AllRecipes.com into a gluten free treat. I originally was trying to make a layer cake though I’d read in the comments for this recipe that people were having trouble with that and my cake pan ended up deciding for me- the bottom of it slipped and half of the cake batter leaked onto the bottom of my oven and baked there so I poured it into a muffin tin and tried again. The result is below!

GF Easter Cuppycakes (adapted from Simple White Cake recipe)

1 cup sugar
1/2 cup margarine
2 eggs
2 teaspoons vanilla extract
1 1/2 cups white rice flour
1/2 tsp xanthan gum
1 3/4 teaspoons baking powder
1/2 cup milk
1 tsp orange flower or rose water

1. Heat oven to 350F.
2. Cream together sugar and margarine.
3. Beat in one egg at a time, then stir in the vanilla and orange or rose water.
4. In a separate bowl sift flour, xanthan gum and baking powder.
5. Add the dry mixture to the batter in 3 additions and and mix well (you should get some air bubbles when you mix it).
6. Lastly, add milk in 2 additions and beat until batter is smooth.
7. Spoon batter into a 12-c. muffin tin lined with paper liners and bake 25 minutes until a toothpick comes out clean.

Icing
1/2 c. Betty Crocker Whipped vanilla frosting
4-5 drops food colour
1/2 tsp orange flower or rose water
Cadbury’s mini eggs or other small candies for decoration

Frankly I suck at making icing so I cheated with this one and beat in about 4 drops of food colour and 1/2 tsp of orange water into 1/2 c. of Betty Crocker whipped frosting (which made it even lighter – yum). It turned out pretty good. I only frosted half of the batch so if you’re doing all of your cuppycakes make sure to double the icing amounts.

Tasty Factor: These aren’t too bad. A little on the bland side but the icing perks them up well enough. Husband actually ate them without complaint.
Poopy Factor: Okay, he had one complaint: the cakes crumble really badly.