I have been very busy lately between my two jobs.  The family I worked for moved the same week they were preparing for a huge birthday party for their three kids.  The party was sort of an old time carnival/fair theme.  They had everything from face paint to pony rides with crafts and a extra long train cake in between.  I was asked if I could make cupcakes that were at least gluten-free.  I was determined to make is as allergen-friendly as I could, seeing as you did not know who had what allergy (they invited over a hundred people).  Oh, and I also wanted to be able to eat the cupcakes. 

So what do you do with no time and no cake mix?  I don't know, because we found a brand called Cherrybrook Kitchen that makes allergen-friendly cake mixes.  At about seven the night before the party, I was making the mix praying the cupcakes were edible.  Guess what?  They came out more than edible.  They tasted like normal people's food!  (I had my mom try it, so I know.)

They went fast at the party.  They are so easy to make that I can't help dreaming about making and eating another batch.

Note:  I added 1/2 c. chocolate chips to the mix to help with the texture.

Ingredients:  Potato starch, evaporated cane juice, natural cocoa powder, white rice flour, tapioca starch, granulated brown sugar, baking soda, xanthan gum, sea salt
(You add vegetable oil, water, and gluten-free vanilla.)

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