Recipes on June 10, 2010 by

Employee Choice-June: Wheat Free Vanilla Cupcakes

Debbie McFarlane enjoys a bite of her favorite bakery item.

Debbie McFarlane enjoys a bite of her favorite bakery item.

“I’m a glutton for Gluten Free.”-Debbie McFarlane

Debbie McFarlane, one of the friendliest and brightest of our great store employees, is this month’s employee’s choice candidate and has chosen as her favorite bakery item our Gluten Free Vanilla Cupcakes.

Debbie, being gluten intolerant, chooses our gluten free options when she’s shopping the bakery. “I feel like I’m always searching for places that will even make wheat free options and here I get to walk by the wheat free case every morning and be one of the first to look at all the tasty treats made just for me!”

When asked why this was her choice Debbie answered, “It tastes like a real cupcake! Like a traditional wheat based cupcake. I love the light lemon frosting and it tastes great when they top it with blueberries (or your own favorite fruit!). It’s one of my many wheat free favorites here.”

Our gluten free vanilla cupcakes can be found in the wheat free case in our Whole Grain store where you can see Debbie’s smiling face daily. Come on in and give ‘em a try!

Gluten-Free Vanilla Cupcakes

1 package (19 oz.) Gluten-Free Vanilla Cake Mix
3 eggs
½ cup oil
½ cup water

Preheat oven to 350 degrees and line a cupcake pan with cupcake liners.

Place mix in a bowl.

Add eggs, oil and water all at once and use a whisk or spatula to mix until it is all incorporated and smooth.

Scoop batter into pan, filling liners about halfway full. Bake for 13 to 15 minutes, turning once.

Remove from oven and allow to cool. Frost with vanilla buttercream and enjoy!

Vanilla Buttercream

½ cup (1 stick) unsalted butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons of milk

Cream butter in mixer.

Add powdered sugar and vanilla, and mix until incorporated.

If the buttercream is too stiff, add milk as needed until it is smooth and pliable.


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