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Gluten Free Italian Cream Cupcakes

Carol Kicinski
  • 45 minutes
  • Serves 12

INGREDIENTS

2

Eggs, large

1/2 tsp

Baking soda

1/2 tsp

Kosher or fine sea salt

1 cup

Pastry quality gluten free flour blend

3 1/2 cups

Powdered sugar

3/4 cup

Sugar

2 tsp

Vanilla extract, pure

1/4 cup

Vegetable shortening, non hydrogenated

1 1/2 cups

Coconut flakes

3/4 cup

Pecans

12 tbsp

Butter, unsalted

1/2 cup

Buttermilk

8 oz

Cream cheese

12

Maraschino cherries

3 tbsp

Maraschino cherry, juice