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Home » Recipes » The Ninja Baker's Gluten Free Breakfast Cupcake
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The Ninja Baker's Gluten Free Breakfast Cupcake

This recipe was not tested by Bob's Red Mill. Gluten Free, Lactose Free.

Filling and Topping

Cupcakes

Directions

Filling and Topping

Combine all.

Cupcakes

Step 1

Preheat the oven to 350°F.

Step 2

Cream margarine and sugar. Add the egg, vanilla and sour cream. Mix thoroughly.

Step 3

Sift all of the dry ingredients into a large bowl. Gradually add to the margarine, sugar, sour cream mixture.

Step 4

Scooping with a smallish ice cream scoop fill the cupcake cases about half full. Sprinkle the sugar, cinnamon, pumpkin pie spice and walnut mixture on top. Cover with another small scoop. Sprinkle again. Garnish with a lovely walnut half.

Step 5

Pop them into the oven and bake for 30 minutes. Use the clean knife method to determine if done.

Makes 10 servings.
The Ninja Baker

Cook Time: 30 minutes

Total Time: 30 minutes

Servings: 10

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Products Used in this Recipe

Baking Aids
Walnut Halves

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Baking Aids
Evaporated Cane Sugar

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Baking Aids
Evaporated Cane Sugar

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Gluten Free
Brown Rice Flour

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Gluten Free
Organic Amaranth Flour

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Gluten Free
Organic Coconut Flour

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Gluten Free
Tapioca Flour

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Gluten Free
Baking Powder

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Gluten Free
Baking Soda

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