Pink lemon aid cupcakes gluten free and dairy free.
Ingredients
2 1/2 cups gluten free flour
1 tsp zanthan gum
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 cups sugar
3/4 cup pink lemon aide either drink mix ore made or thawed concentrated
1/2 cup veg oil
4 egg whites
1/2 cup butter milk now we do 1/2 cup of soy and add a tsp of viniger and allow it to sit for ten minuets
Red food coloring to make the batter pink
Blend all ingredients, line cupcake pans and bake at 350 for 15 minutes
Frosting
We used our usual butter creme ( of course we use almond butter in place of butter) and instead of milk we added equal amounts of pink lemonade with the juice from one lemon
