Friday, October 7, 2011

Spice Mandarin Hit



All flours are gluten free and are Red Mill products
Step 1. Preheat oven to 375 degrees.
Step 2. Sift listed ingredients just below together into a mixing bowl.
1   cup vanilla cake mix
1/3 cup all purpose flour
¼  cup cocoa
⅛  cup coconut flour
3 teaspoons baking powder
1 teaspoon cinnamon
Step 3: Beat the second group of ingredients, listed below, together {Probably should beat the sugar and butter together first then add other ingredients listed as you go, but impatient and ADD prone as I am just put it all in the magic bullet.}
1 cup sugar
¼ cup butter
2 eggs
1 teaspoon vanilla
½ teaspoon agave nectar
4 small mandarin slices
Step 4: Mix all ingredients listed above together.
Step 5. Stir in approximately 1/8 cup almond milk until fluffy {I went by teaspoons, took about 6!}
Bake in oven for 25-30 mins at 375 degrees.

For frosting I used the leftover icing from the Blueberry Lemon Blunder cuppies and added about 6 mandarin slices to make it goopy.
Cupcakes turn out a bit dry but ever so slightly fudgy. The fruit ice toppingmakes it suitable for a summer afternoon party and the slight spiciness makes it perfect for a fall evening desert.
{Still need to find a way to get gluten-free recipes to rise!}

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