Here's the recipe for the cupcakes that Mary brought to the meeting on Saturday.
Yellow Gluten-Free Cupcakes
1 package Gluten-Free Pantry Old Fashion Cake mix
1 package Jello vanilla instant pudding
4 extra large eggs room temperature
½ cup canola oil
¾ cup orange juice
1 tablespoon plus 2 teaspoons vanilla extract
Preheat oven to 350 degrees. Mix the wet ingredients in a large bowl. Add the dry ingredients and beat on high speed for two minutes.
Grease and flour (rice) cupcake pan or use liners. Fill ¾ of the way full. Bake for 25 minutes,or until the cupcakes are golden and toothpick comes out clean.
Vanilla Buttercream Frosting
1 pound confectioner’s sugar
1 stick unsalted butter, softened
2 teaspoons vanilla extract
¼ cup milk
Combine half of the sugar with the butter and beat on low speed. Add the wet ingredients and beat. Slowly add the rest of the sugar while mixing until combined. Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy. Frost cupcakes with icing at room temperature.
