Oh man that looks good, huh? PSSST! It’s gluten free! I adapted a cupcake recipe from the Whimsical Bakehouse; then I slathered it with buttercream frosting and candy hearts. I’m delivering 24 of them to Tessie’s class today and hoping that the teachers can’t notice the difference- they are all rather freaked out by the idea of eating gluten free.

I road tested the recipe on The Hubster who declared them a successes, a delicious sweet with a taste reminiscent of a sugar cookie success. I, of course, could not take his word for it and had to try one (or three) myself- YUM!!

Want to make your own?

2 C gluten free flour mix (I used 1 C white rice flour per 1/3 tapioca flour and 1/3 potato starch)
3/4 tsp salt
1 C white sugar
1/2 C + 2 1/2 tsp milk, warmed to 110 degrees
2 large eggs
1 stick (4oz) unsalted butter, softened
1/2 tsp gluten free vanilla extract
1 1/2 tsp baking powder
3/4 tsp xanthan gum

Preheat oven to 350, my oven is a little wonky so I preheated mine to 345. Grease the top of a 12 slot muffin tin and line cups with paper.

Sift gluten free flour mix into mixing bowl (I used my Kitchenaid mixer with the paddle attachment for this recipe). Add salt and sugar; mix lightly until just combined. Add warmed milk to mixture at a low speed. Continue on a low speed while you add eggs, butter and vanilla and then allow to continue mixing for a minute (be careful not to over mix as GF goodies can get chewy if over mixed). Add baking powder and xanthan gum while beating mixture on medium low speed and continue mixing for 30 seconds.

Fill each liner 3/4 full and bake for approximately 18 minutes. A toothpick should come out clean and the tops will lightly spring back if pressed. Cool in pan for 2 minutes then remove to a wire rack. Once completely cooled, frost. I used a basic buttercream but anything will do! I hope you have a fantastic Valentines day.