Mini Vanilla Cupcakes

Originally found at glutenfree.wordpress.com
1 cup plus 2 tablespoons GF Flour mix (mine has xanthan gum in it)
1/2 teaspoon of salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 eggs
1/2 cup white sugar
1/3 low fat, vanilla yogurt
1/2 evaporated milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat oven to 350F
Cream together the sugar, yogurt and eggs.
Put all dry ingredients together (flour, salt, baking soda, baking powder) in a bowl and whisk together.
Add flour and milk/extracts to creamed sugar mixture and beat on medium for 4 minutes.
Bake at 350F - 12 minutes for mini-muffin pans, 20 minutes for regular cupcake muffins.
Frosting/filling recipe:1/2 c. shortening1 1/2 cups + powdered sugar1/3 cup evaporated milk1/2 teaspoon each of the following extracts: vanilla, orange, lemon1/4 teaspoon almond extract
Beat together all ingredients on medium. (It’s important to use all of the extract flavorings!)
Add more powder sugar until you reach a fluffy consistency. (Or the consistency you prefer)
It’s easy to insert the filling (see instructions above). Top the muffins easily too by dipping them quickly into the frosting bowl. =) Sprinkle with candies as desired.