Josie's Best
Gluten Free Mixes

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Gluten-Free Birthday Cupcakes​

This recipe was adapted loosely from Sally’s Baking Addiction Vanilla Almond Cupcakes.

 

  • 1 2/3 cup Josie’s Best Gluten Free Pancake Mix

  • 1/4 tsp Baking Soda

  • 3/4 cup sugar

  • 1/2 cup butter, melted

  • 1/4 cup yogurt (I use Brown Cow Maple )

  • 3/4 cup half-and-half

  • 1/2 tsp apple cider vinegar

  • 2 tbsp water

  • 2 egg whites

  • pinch of cream of tartar (optional but helpful for stiff egg whites)

  • 1 tsp vanilla extract

 

Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners and set aside.

In a large bowl, mix the melted butter with the sugar.

Add yogurt, half and half, vinegar,  water and mix well.

Add the Pancake Mix and baking soda and mix until just combined.

In a separate bowl, or in a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar (if using) until peaks form and you can see the “tracks” of the beater you’re using.  They should be fairly stiff.

GENTLY fold the egg whites into the batter.  It is important not to over mix the batter, the egg whites will not be perfectly incorporated, but they should be evenly distributed.

Fill each muffin cavity 3/4 full and bake for about 20 minutes,  or until a toothpick comes out with only a few crumbs. Let cool completely on a wire rack. Top with your favorite buttercream frosting.

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