Puppy Cake Wheat-Free Red Velvet Mix and Frosting
Ingredients: rice flour, evaporated cane juice, beet powder, baking powder and salt.
Frosting mix: tapioca starch, unflavored yogurt powder
Guaranteed Analysis: Crude Protein 8.1% Crude Fat 2.0% Crude Fiber 1.6%
Makes 8 cupcakes or a double layer 6 inch cake. Just add water to the yogurt frosting.
Add 1 egg, 3/4 cup of water and 3 tbs of vegetable oil, mix until well blended. Pour batter into greased pan or cupcake pan. Bake for 20-24 minutes at 350 degrees.
Microwave batter in microwave safe coffee cups or casserole dishes for 2-3 minutes or until thoroughly cooked.
Add 2 tablespoons of water to the frosting mix and top the cooled cake immediately.