Gluten-Free Japanese American 4th of July Cupcakes
Japanese plum wine adds a tart element to a moist gluten-free cupcake. Top with your favorite vanilla frosting tinted red, white and blue.
To make this a completely kid-friendly cupcake, substitute tart cherry juice for the Japanese plum wine.
- 1 Package Glutino Gluten Free Pantry Old Fashioned Yellow Cake
- ½ Cup + 1½ Tablespoons Softened Butter
- 2 Large Eggs
- 2 Teaspoons Vanilla Bean Paste
- ½ Cup Japanese Plum Wine
- Drops of Red Food Coloring
Set the oven dial to 350° Slip the cupcake cases into the muffin tins.
In a kitchen stand mixer whip up the butter until fluffy. Sprinkle in the Glutino Gluten Free Pantry Old Fashioned Yellow Cake mix. Drop the eggs, one at a time, into the bowl. Incorporate completely. On low speed, add the vanilla bean paste, Japanese plum wine and red food coloring.
With an ice cream scooper, divide the batter among the cupcake cases. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Frost and decorate with vanilla frosting tinted red, white and blue.