Super Bowl Cupcakes

Happy Super Bowl Sunday!  The Ravens and 49ers have just kicked off, but I had to post about my Super Bowl dessert.  About 2 weeks ago, Glutino tweeted back at me, after I mentioned I wanted to use their pretzels in a recipe.  I have been trying to figure out the best way to use them ever since, and finally decided that I wanted to incorporate them into a cupcake.  Then I thought it would be fun to make something savory and sweet for the Super Bowl.  And then I thought it would be REALLY fun to make something savory and sweet and boozy for the Super Bowl!  So I had the privilege of combining two of my favorite (gluten free) things: Glutino Pretzels and Julian Hard Cider!

I made the icing first:

3 cups confectioner's sugar
1/4 teaspoon vanilla
2 tablespoons Julian's
1/2 cup smashed Glutino pretzels
1 stick unsalted butter

Sift the confectioner's sugar - or, if you don't have a sifter, simply whisk it in a bowl.  Add the confectioner's sugar to the butter (room temperature), and mix on the medium speed of an electric mixer.  Then add then add the vanilla, Julian's, and finally the Glutino pretzels, mixing well after each addition.

Cupcakes (makes 1 dozen):

1 1/2 cups all purpose gluten free flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1 cup crushed Glutino pretzels
3/4 cup light brown sugar
3 eggs
1 stick unsalted butter
1/2 tablespoon vanilla
1/2 cup Julian's

Preheat the oven to 350 degrees.  Line your cupcake tin with cupcake holders.  Combine the flour, baking soda, salt, xanthan gum, and Glutino pretzels in a bowl.  Whisk together and set aside.  In a mixing bowl, add the brown sugar to the butter (room temperature), and mix on the medium speed of an electric mixer.  Then add the eggs, one at a time, beating well after each addition.  Next add the vanilla.  Finally, alternate between adding the flour mixture and the Julian's.  Scoop the batter into your cupcake tins, and bake for 20 minutes.

ENJOY!!

gfreelove,
Katie
@KatiesKakes
www.katieskakesnj.com