• ½ C coconut oil
• ¾ C granulated sugar
• 2 large eggs, room temp
• 1 ¼ C All-Purpose GF flour blend (we used Bob’s Red Mill All-Purpose)
• ¼ tsp salt
• 1 ¾ tsp baking powder
• ½ C dairy-free milk (we used almond but l love coconut milk for baking)
• 2 tsp vanilla extract

• ½ C organic shortening
• 1 tsp vanilla extract
• 3 C powdered sugar
• 2 TBSP dairy-free milk

 

As much time as I spent in preparation for Charley’s 3rd birthday party, the true story behind these cupcakes is a frantic trip to an unfamiliar out-of-town grocery store and trying to put together a recipe while standing in the baking aisle shaking because I had to pee so bad that I nearly wet myself. #truelife

I had done a “trial run” for Charley’s birthday cupcakes before we left for our out-of-town celebrations using a gluten-free baking mix and cherry pie filling (yum). I brought the leftovers to my parents’ house only to find out that neither of them like cherry. Lol. Scratch that.

This recipe I found while having the pee-shakes in the grocery store, coupled with the fact that my mom had stocked up on gluten-free flour for me, saved my butt!  And even though the cherry-topped gluten-free cupcakes were amazing (I should totally share that recipe too), these were the true winners (not to mention SO pretty)!!

When I heard the positive feedback, including from my aunt – who said it was the first time she’d had cupcakes without having a bellyache afterward, I knew I’d have to share the recipe with you!

The baking mix was pretty straightforward, and thanks to my late grandma and her cake-decorating tools, I was able to use my novice cupcake decorating skills to create some pretty icing fit for a princess!

Topped with some toothpick tiara toppers I made using my Cricut before we left home (see, told you I made lots of preparations beforehand), they combined to create a gorgeous centerpiece in our party space!

I hope you try and enjoy these as much as we did!
(The icing was so good, we not only used the leftover icing to dip strawberries in, but we made a batch of sugar cookies JUST so we could top them with the icing! No lie!)Preparation
Preheat oven to 350°F (180°C).
Position rack in center of oven.
Line cupcake pan with paper liners.

Directions
CUPCAKES:
Combine oil and sugar.
Add eggs.
Beat with electric mixer (medium speed) for 1 minute.
Add flour, salt, baking powder, milk, and vanilla extract.
Beat with electric mixer (medium speed) for 1 minute.
Spoon batter into cupcake liners. (I like using a 1/3C measuring cup!)
Bake 18-20 minutes.
Let cool approx 5 min, then remove from pan onto cooling rack.
Let cool completely before icing.

ICING:
Combine shortening and vanilla until smooth.
Gradually add powdered sugar and milk, alternating each, until all ingredients are well-blended.
(If necessary, add more milk to achieve desired consistency. Thick icing is okay!)
To put icing on cooled cupcakes, if you don’t have icing tools, add it to a bag with the tip of the corner cut off. Squeeze icing to bottom corner of bag, twist top of bag, and then squeeze to decorate to your heart’s desire!