Gluten-Free Funfetti Cupcakes
I’m just here to have fun.
Funfetti, that is. You like that one? My brain is a rolodex of puns and cheesy lines. In high school, Betty Crocker funfetti cake was a regular in my house. I never knew a slumber party without a baked good. And besides the french vanilla cake (which was a close contender to the funfetti), sprinkles often made an appearance in my kitchen.
When I was 7, I ate a bowl of sprinkles.
It was a proud day. No regrets, absolutely none. I’ll always remember my babysitter—Emily—who gave in to my convincing plea for a bowl of processed sugar and food-colored carnauba wax She was the real MVP, let’s get it straight. Fun(fetti) fact: I used to put sprinkles in literally everything imaginable. Waffles, pancakes, cookies, ice cream, donuts. I was like the grandma in the Tobasco commercial: I put that shit on everything.
Namaste Foods has the best variety of flours and baking needs.
The only lines I do are the lines of Namaste Foods products I have in my pantry. Currently, I have their millet, quinoa, sorghum, and sweet brown rice flour, as well as a few bags of their egg-replacer mix. If you’re not into baking from scratch, then GTFO. No, I’m totally kidding. They have a bunch of different boxed mixes too. P.S. they’re mainly top 8 allergen free. Hello, school bake sales!
Gluten-Free Funfetti Cupcakes
Use This:
1 cup Namaste Foods Sorghum Flour (can sub sweet brown rice flour)
1.25 cup Namaste Foods Sweet Brown Rice Flour
1.75 cup coconut sugar
1 cup Elmhurst Almond Milk
1/2 cup oil
3/4 cup egg whites
1/3 cup sprinkles (I got mine from Carvel. Solid Choice.)
4 tsp baking powder
2 tsp vanilla
pinch of salt
Do This:
Pre heat oven to 350.
In a medium bowl, mix together the milk, vanilla, and egg whites.
In a large bowl, mix together the flours, coconut sugar, baking powder and salt.
Add in the oil and mix well.
Pour in the milk/vanilla/egg white mixture and mix until well-combined.
Fold in the sprinkles.
Pour into a lined cupcake tin. Makes 12 large cupcakes are 14 medium cupcakes.
Bake for 25 minutes.
Throw cupcakes in the air like confetti. No, please. Don’t do that. Unless you believe in the 5 second rule.
