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    Scott Adams

    Cream Cheese Cup Cakes (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Joe Bacon.



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    3-8 oz packages room temperature cream cheese
    1-cup sugar
    5 small eggs
    1 ½ teaspoon vanilla

    Beat in one egg at a time to cream cheese. Beat in sugar and vanilla. Beat until smooth. Fill cupcake papers full. Bake at 350F for 20-25 minutes (Cup cakes will sink in the middle. fill with whip cream or fruit filling).

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    I have a granddaughter with Celiac and wanted to make her something special during the holidays-she loved these cupcakes as did everyone else who can eat what they want! I now make this recipe for all our get togethers and fill them with various fillings. I even put a few sprinkles on the for the kids.Thank you for making my job easier!

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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