gluten-free blueberry marshmallow buttermilk cupca

Ingredients For gluten-free blueberry marshmallow buttermilk cupca

• 1 c

  raw cane sugar
• 1 c

  splenda
• 1 c

  egg substitute
• 2 1/2 c

  brown rice flour mix
• dash

  salt
• 1 Tbsp

  baking powder
• 1 tsp

  xanthan gum
• 1 c

  unsweetened apple sauce
• 1/2 c

  reduced fat buttermilk
• 1/2 c

  unsweetened vanilla almond milk
• 1 tsp

  pure vanilla extract
• 6 oz

  organic fresh blueberries
• 1/2 c

  mini marshmallows
• FOR THE BROWN RICE FLOUR MIX
• 1 c

  brown rice flour
• 1 c

  sweet white sorghum flour
• 2/3 c

  potato starch (not potato flour)
• 1/3 c

  tapioca flour
• FOR THE MARSHMALLOW CREAM CHEESE FROSTING
• 8 oz

  fat free cream cheese, softened
• 1 jar

  marshmallow cream
• 1 c

  powdered sugar
• 1 tsp

  vanilla extract