Thursday, April 3, 2014

Gluten-free banana cupcakes from Betty Crocker

If you are looking for a gluten-free recipe for cupcakes, this one for banana cupcakes from Betty Crocker
will get your mouth watering!

Cupcakes 
Frosting 
  • 1/3 cup butter*
  • 3 cups powdered sugar 
  • 1 teaspoon vanilla 
  • 3 to 4 tablespoons milk
Directions
  1. Heat oven to 350°F. Place Reynolds Baking Cups in each of 17 regular-size muffin cups. In large bowl, stir cupcake ingredients just until dry ingredients are moistened. Spoon batter evenly into muffin cups. 
  2. Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes. 
  3. In 1-quart saucepan, heat 1/3 cup butter over medium heat just until light brown, stirring occasionally. (Watch carefully because butter can burn quickly.) Remove from heat. Cool slightly, about 5 minutes. 
  4. In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Spread frosting over cooled cupcakes.
Expert Tips 

  • Reynolds StayBrite Baking Cups are fashion-inspired designs that won’t fade during baking. 
  • *Do not use margarine or vegetable oil spreads. 
  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. 
  • Beurre noisette is the French term for “browned butter,” referring to butter that becomes light hazelnut in color during cooking. The wonderful, unforgettable, one-of-kind flavor has no equal or substitution. 
  • Betty’s mixes won gold. The Edison Best New Product Awards are given annually and are voted on by a not-for-profit group. Enjoy this recipe using one of the mixes.

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