Ingredients

Cupcakes

1 package Dainty gluten-free Vanilla Cupcakes

2 large Eggs

1/2 cup (125mL) Milk

1/2 cup (125mL) Vegetable Oil

Simple Vanilla Icing

1 cup (250mL) Icing Sugar

1/4 cup (60mL) softened Butter

2 tbsp Milk - or a bit more if necessary

1 tsp Vanilla Extract

Gluten Free Vanilla Cupcake Mix

Preparation

Step 1

Preheat oven to 350F (180C). Line a 12-muffin tin with paper liners.

Step 2

Empty all the cupcake ingredients into a large bowl. Beat with an electric mixer on medium speed for 2 minutes.

Step 3

Scoop approximately 1/4 cup (60mL) of batter into each liner. ***TIP: use an ice cream scoop and you’ll have very even results.

Step 4

Bake for 20 minutes, until a toothpick comes out clean.

Step 5

*To make an 8″ round vanilla cake – grease your 8″ cake tin and line base with parchment paper. Follow same instructions as above – bake for 30-35 minutes, until a toothpick comes out clean.

Step 6

VANILLA ICING – Add the icing ingredients to a large bowl, beat with an electric mixer, slowly at first and then on high to make a very fluffy icing. Spread the icing on the cupcakes or the cake ONLY once they are completely cooled.