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These easy and delicious gluten free cookies and cream cupcakes are what dreams are made off. Soft, moist, with all the flavor of an oreo cookie, but gluten free! Plus, these babies are topped with cookies and cream icing that is addictive!
These gluten free cookies and cream cupcakes are my new favorite. I’m sure you will love them just as much. If you try them, be sure to tag me so I can show off you gluten free cupcake masterpiece!
Happy Gluten Free Eating!
Gluten Free Cookies and Cream Cupcakes
- 1/2 cup butter, softened
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup gluten free flour
- 3/4 cup Chocolate Creme Cookie Crumbs (run cookies through food processor for fine crumbs)
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
Gluten Free Cookies and Cream Icing
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups powdered sugar
- 1 cup Chocolate Creme Cookie Crumbs (run cookies through food processor for fine crumbs)
- 1 teaspoon vanilla
- 4 Tablespoons milk
Gluten Free Cookies and Cream Cupcakes
- Preheat oven to 350 degrees.
- Cream together softened butter and sugar.
- Add eggs and vanilla, beat until well combined.
- Mix together dry ingredients in a bowl.
- Add to butter, sugar, egg mixture and beat well.
- Add 1/2 cup milk and beat till combined.
- Divide between 12 greased or lined cupcake cups.
- Bake for 18-20 minutes or until a tooth pick comes out clean.
- Allow to cool completely before icing.
Gluten Free Cookies and Cream Icing
- Beat together butter and shortening until fluffy.
- Add powder sugar and vanilla, beat well.
- Add milk and beat well.
- Add cookie crumbs and beat well.
- If icing is to thick, add more milk, 1 teaspoon at a time until it reaches desired consistency.
Recipe Adapted From: eatatourtable.com
source https://www.alanavaleria.site/2019/01/gluten-free-cookies-and-cream-cupcakes.html
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