DESSERT GLUTEN FREE RECIPES
BEST GLUTEN-FREE CHRISTMAS DESSERTS
Please your holiday dessert cravings with any of these gluten free Christmas desserts, including these scrumptious peppermint cupcakes.
Provided by Chrystal Carver
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (180°C). Line a 12-serving cupcake pan with paper liners; set aside.
- In a large mixing bowl, beat sugar and eggs with an electric mixer at medium speed for 1 minute. Add flour, salt, baking powder, oil, dairy-free milk and peppermint extract. Continue to beat at medium speed for 1 more minute.
- Divide batter among liners, filling 2/3 full (about 1/4 cup of batter per cupcake). Bake for 23-25 minutes until a toothpick comes out clean. Cool completely before frosting.
- For the frosting - In a medium mixing bowl, beat dairy-free butter and palm shortening with an electric mixer until creamy. Add peppermint extract and mix until combined. Beat in 1 cup of powdered sugar at a time, alternating with 1 tablespoon of dairy-free milk. Add more or less dairy-free milk for desired consistency. Pipe frosting onto each cupcake. Sprinkle with crushed candy cane pieces.
- Store in an airtight container at room temperature.
Nutrition Facts : Calories 341 calories, CarbohydrateContent 41 grams carbohydrates, CholesterolContent 42 milligrams cholesterol, FatContent 19 grams fat, FiberContent 0 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 6 grams saturated fat, ServingSize 1 cupcake, SodiumContent 166 grams sodium, SugarContent 31 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat
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