I found this recipe in a Martha Stewart cookbook – it was so yummy I wanted to share it with you. The recipe is dairy-free, egg-free, nut-free and soy-free. We adjusted it to be gluten-free for us. Kiddos loved them – they disappeared.
We made them without cocoa powder because I didn’t have it with me, and we substituted the white flour for a GF Sweet Baking mix from Gluten Free Creations Bakery & Cafe. We also used apple cider vinegar instead of white vinegar…a little tip from the DC cupcakes show to make them a little sweeter To top them off, we made a buttercream frosting colored with raspberry and strawberry juice.