Just because you may have a gluten allergy doesn’t mean that you can’t enjoy some sweet treats. These tye-dye cupcakes will bring a smile to all ages.

Makes: 12 cupcakes

Prep: 15 minutes

Bake: 20 minutes

Ingredients:

1 1/2 cup All Purpose Gluten Free Flour

1 tsp Baking Powder

1/2 tsp Kosher Salt

1/2 cup Butter, room temperature

1 cup Sugar

2 Eggs

1/2 cup Milk

1 tsp Vanilla Extract

Food Coloring (Classic Colors)

Directions:

In a large mixing bowl combine AP GF Flour, baking powder and kosher salt; mix to combine and set aside. In another large mixing bowl beat butter and sugar together until it is combined and creamed together. Beat in one egg at a time to the butter and sugar, then add the vanilla extract. Add a third of the milk to the butter and sugar and beat well. Then add in a third of the dry ingredients and beat well. Repeat with the milk then dry ingredients until all of the ingredients are combined. 

Separate the batter into 6 separate bowls. Color each bowl with a different color with food coloring, representing the colors of the rainbow. Spoon the batter, in rainbow order, into a cupcake pan lined with cupcake liners. *Tip: Be sure put a small amount of each color so when all the colors are added the cupcake liner is only 2/3 full of batter. 

Place cupcake pan into the oven and bake for 20 minutes or until a toothpick pulls clear from the center. Allow for the cupcakes to cool in the pan for 5 minutes and then take cupcakes out of pan and transfer them to a cooling rack. 

Once cupcakes have cooled, top with frosting and enjoy! (Frosting recipe follows.)

Frosting

Ingredients:

1/2 cup Butter, room temperature

2 cups Powder Sugar

1 tsp Vanilla Extract

2-3 tbsp Milk

Directions:

In a large mixing bowl beat together the butter and powder sugar until well combined. While continuing to beat add in the vanilla extract and slowing add in the milk until desired consistency is reached. Enjoy!