Gluten Free Frosting For Cupcakes. Add milk and mix to combine. (photo 3) scoop the cake.
Put the gluten free flour blend, sugar, baking soda, and salt in a mixing bowl and whisk together. To me, in the world of gluten free cupcakes, the icing is king! A delicious trio work together to create a light, fluffy, and tender cupcake while also being sturdy enough to hold up against frosting.
Put the gluten free flour blend, sugar, baking soda, and salt in a mixing bowl and whisk together.
Preheat the oven to 350°f. (photo 3) scoop the cake. Add in the sour cream, vanilla and lemon extracts, lemon zest, lemon juice, and milk. We use bob’s red mill flours which are certified gluten free and made in a gluten free facility.
