Some days there is just no time to bake from scratch. Here's something yummy and quick and also free of most common allergens - No gluten, casein, soy or corn, yay.
Make the cupcakes according to package directions - we use Earth Balance soy free spread instead of butter. Then make the toffee frosting according to package directions. Same deal with the buttery spread. Finally, I melt about half a cup of chocolate chips and add it to the frosting - kids seem to like it better with a little chocolate in it - isn't everything better with chocolate?
Finger lickin' good!
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