These Pretty in Pink Buttercream Cups are a delightful gluten-free, no-bake treat that's perfect for satisfying your sweet cravings. They feature a buttery graham cracker crust topped with creamy pink buttercream and colorful sprinkles.
Ingredients: 1 1/2 cups gluten-free graham cracker crumbs. 1/4 cup melted butter or dairy-free alternative. 1 cup powdered sugar. 1/2 cup unsalted butter or dairy-free alternative, softened. 1/2 teaspoon pure vanilla extract. 1-2 tablespoons milk or dairy-free alternative. A few drops of pink food coloring gluten-free. Sprinkles for decoration gluten-free.
Instructions: Put the gluten-free graham cracker crumbs and melted butter in a bowl and mix them together. Make sure the crumbs are covered in butter all over. You can line a muffin tin with cupcake liners. Spread the crumbs out evenly in the cupcake liners, and then press them down hard to make the crust. Put the softened butter in a different bowl and beat it until it's smooth. After you add the powdered sugar, keep beating until everything is well mixed. One tablespoon of milk and the vanilla extract should be added. Mix it well by beating it until it's smooth and creamy. If you need to, add one more tablespoon of milk to get the consistency you want. It will look pretty pink after you add a few drops of pink food coloring and mix it in. Fill up each cupcake liner about three quarters of the way to the top with pink buttercream and sprinkle graham cracker crust on top. Choose any gluten-free sprinkles you want to use to decorate. Put the muffin tin in the fridge for at least an hour to let the Pretty in Pink Buttercream Cups set. Take the muffin tin cups out of the oven when they are set and serve. Have fun!
Prep Time: 20 minutes
Cook Time: 0 minutes
Sarah Donelan
