Be Free - Gluten Free Raspberry-Almond Cupcakes

We learned something very important recently. Brace yourself... Pancake mix can be used for MORE THAN JUST PANCAKES. I KNOW. We had no idea. Luckily, our friends at Birch Benders Micro-Pancakery showed us the light, and in the most delicious way possible. Cupcake Ingredients:  2 cups Birch Benders Gluten Free Pancake Mix 1 cup Yumbutter Superfood Almond Butter 1/2 cup coconut oil, melted 2 tsp. cider vinegar 1/2 cup organic milk 1 tbsp. vanilla extract 12 tsp. raspberry jam or preserves Frosting Ingredients: 1/2 cup unsalted butter, soft 1 1/2 cups sugar 1/2 cup raspberry jam or preserves 1/4 cup organic cream, room temperature Fresh raspberries and slivered almonds, for garnish Directions: 1. Preheat oven to 350*F, and grease a 12-cup muffin tin, or line with cupcake liners. 2. In a large bowl, whisk together almond butter, coconut oil, vinegar, vanilla, and milk. 3. Fold in pancake mix. 4. Scoop 2 tbsp. of batter into each well of the muffin tin. Place one tsp. raspberry jam on top, and layer on 2 more tablespoons of batter. 5. Bake for 20 minutes. 6. Remove from oven and let cool 10 minutes before removing to a wire rack to cool completely before frosting. 7. Using a hand mixer, combine frosting ingredients in a large bowl on medium, until smooth. 8. Frost each cupcake with a butter knife or offset spatula. Sprinkle with slivered almonds and top with a raspberry.
Yield: 1 dozen cupcakes Time: 45 minutes to 1 hour Arrange artfully on a tray, and walk into that party with swagger.

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