A Gluten-Free/Casein-Free Christmas Project




We started with a package of Betty Crocker’s Gluten-Free Cake Mix. Used shortening instead of butter and used holiday cupcake liners – making 18 cupcakes.

Frosting: 1/3 cup shortening, 2 cups powdered sugar, 1/8 tsp salt, 1/2 tsp vanilla and 2-3 Tbsp rice or soy milk. Mix till it’s creamy.

Joscelyn frosted the cupcakes and topped them with red and green sugar sprinkles.

Our tummies are loving these!

Filed under GF/CF Kids by on #

Comments on A Gluten-Free/Casein-Free Christmas Project

January 19, 2011

Christine @ 9:35 am #

What a good idea. I need to figure out which stores around here sell those cake mixes.