GLUTEN FREE MARGARITA RECIPES

MARGARITA | DRINKS RECIPES | DRINKS TUBE

Margarita | Drinks Recipes | Drinks Tube image

The origin of the Margarita recipe is fiercely debated, but we think it’s got Mexico written all over it. With tequila, triple sec and fresh lime it’s tart, zingy and satisfying.

Yield 1

Number Of Ingredients 5

Ingredients

1 part Cazadores Tequila
½ part triple sec liqueur
1 whole lime juiced
1 a pinch of salt
cubed ice

Steps:

1. Chill your glass (the easiest way is to fill it with ice) 2. Put lots of ice and all of the ingredients into a shaker, then shake hard for about 30 seconds to chill the liquid really well 3. Run a lime wedge around the outside of the rim of your glass before rolling the rim in salt 4. Double strain the mix into the glass

Nutrition Facts : Calories 97 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.1 g protein, CarbohydrateContent 3.4 g carbohydrate, SugarContent 3.4 g sugar, SodiumContent 0.5 g salt, FiberContent 0 g fibre

GLUTEN-FREE VANILLA CUPCAKES RECIPE: HOW TO MAKE IT

Gluten-Free Vanilla Cupcakes Recipe: How to Make It image

Decorate these simple gluten-free vanilla cupcakes for any special occasion or holiday. Since the frosting recipe includes cream cheese, be sure to refrigerate leftovers. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups gluten-free all-purpose baking flour
2-1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1-1/4 cups 2% milk
FROSTING:
1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk

Steps:

Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a large bowl, beat butter, cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 284 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 214mg sodium, CarbohydrateContent 40g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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MARGARITA | DRINKS RECIPES | DRINKS TUBE

The origin of the Margarita recipe is fiercely debated, but we think it’s got Mexico written all over it. With tequila, triple sec and fresh lime it’s tart, zingy and satisfying.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 97 calories per serving

1. Chill your glass (the easiest way is to fill it with ice) 2. Put lots of ice and all of the ingredients into a shaker, then shake hard for about 30 seconds to chill the liquid really well 3. Run a lime wedge around the outside of the rim of your glass before rolling the rim in salt 4. Double strain the mix into the glass

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GLUTEN-FREE VANILLA CUPCAKES RECIPE: HOW TO MAKE IT

Decorate these simple gluten-free vanilla cupcakes for any special occasion or holiday. Since the frosting recipe includes cream cheese, be sure to refrigerate leftovers. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Desserts
Calories 284 calories per serving

Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a large bowl, beat butter, cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.

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