On the weekends we love to indulge in sweet treats—like these gluten-free cupcakes. They’re super-easy to make—and so mouthwateringly delicious. Your crowd will love them!
Here’s the recipe:
1 (22 oz.) pkg. gluten-free yellow cake mix, like King Arthur Flour
1/2 cup chocolate chips, _melted _(about 3 oz.)
1/2 cup almond paste, grated
1/4 tsp. coarse sea salt (optional)
1 (16 oz.) pkg. chocolate-caramel frosting, like Betty Crocker Hershey’s
Heat oven to 350°F. Grease or line two 12-well cupcake pans. Prepare cake mix as package directs, adding chocolate and almond paste. Divide batter evenly among wells in pans. Bake 17 min. or until done. Let cool; unmold. Stir sea salt into frosting; frost cupcakes. Garnish as desired.
Active time: 10 min.
Total time: 30 min.
Per Serving: Cal. 275 Pro. 3g Carb. 40g Fiber 1g Sug. 28g
Chol. 42mg Sod. 239mg Total fat: 11g Sat. 5g Trans. 0g
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