Gluten-Free CUP CAKES!!!

Thank you, BETTY CROCKER!!
The end of a great month of August! Got to horseback ride, play tennis, intertube a couple rivers, saw South Pacific, went rock climbing and bouldering, cliff jumping, lots of zumba and yoga, learning to eat zucchini  got a litter genie and made a lot of life goals; and little Sambo (my small cat) will be 1 year old in 4 days!  What better way to celebrate all of this than with CUP CAKES?

Step 1: Smile :)

Step 2: Purchase Betty Crocker's Gluten-free yellow cake mix and Rich & Creamy Rainbow Chip frosting

Step 3: Assemble Ingredients:

1 Stick melted butter

3 large eggs

2 teaspoons vanilla

2/3 c water

1 pkg Betty Crocker's Gluten-free yellow cake mix

Step 4: Pick out muffin cups & Preheat oven to 350

Step 5: Line muffin tins

Step 6: Crack 3 eggs into a bowl

Step 7: Measure out 3/4 c water

 Step 8: Pour cake mix into a medium sized mixing bowl

 Step 9: Pour 3 eggs into mixing bowl

 Step 10: Pour 2 tsp. vanilla into bowl

Step 11: Microwave butter for 20 sec and then pour into bowl

Step 12: Pour in the water

Step 13a: Blend (or mix with fork) the batter mixture

Step13b: Ideal Consistency is fluffy and light. 

Step 14: Pour batter evenly into a dozen cupcake tins.

Step 15: Place on middle rack in the oven, cook for 18-20 minutes or until lightly golden!

Halfway they will look like this (above) !

Complete they will look like this (above) !!

Step 16: Allow to cool for 10+ minutes

Step 17: Frost to your liking.  

If you are lactose intolerant I suggest Lactaid 

(I'm sure there will be a future posting on this)

~ENJOY!!!!~