Gluten Free Faygo Cupcakes Recipes

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a large bowl, beat butter, cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat dry cake mix and carbonated beverage with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping side of bowl. Divide batter among cups.
• Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack to cool completely, about 1 hour. If desired, frost with Betty Crocker™ frosting.

Steps:

• Preheat oven to 350 degrees.
• Line two 12-cup muffin tins with cupcake papers.
• In a small bowl, combine the tapioca flour, rice flour, potato starch, and xanthan gum.
• Cream butter.
• Add sugar and beat until fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add the dry ingredients in three parts, alternating with the milk and vanilla.
• Spoon the batter into cupcake papers, filling them about three-quarters full.
• Bake for about 20-25 minutes.