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Prep time
20 minutes
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Cook time
45 minutes
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Makes
10 puffs
Ingredients
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1 cup
water
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1/4 teaspoon
salt
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1/2 cup
dairy free butter
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1 teaspoon
sugar
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1 cup
gluten free flour
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4 tablespoons
dairy free milk
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1 tablespoon
sugar, for topping
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1
can spray Cake Mate Cupcake Icing
Directions
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Preheat the oven to 450o F.
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In a medium saucepan combine the 1 cup water, butter, sugar and salt. Bring the mixture to boil, stirring occasionally with a wooden spoon.
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Add the flour to the saucepan, stir. Keep stirring until the mixture pulls away from the side of saucepan. A ball should form around the spoon. Take it off the burner and let it cool slightly.
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Add a tablespoon of water at a time and stir to mix after each one.
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Scoop a tablespoon of dough, shape it into a ball roughly (be careful the dough will be hot). Place it onto a baking tray, repeat until all the dough is used up. Sprinkle sugar on top.
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Bake for 15 minutes. Then reduce the heat to 350o F. Bake further for 25 more minutes. Be careful not to over bake.
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Cool the puffs for 15 minutes. Then use a knife to cut the top off of each puff. Fill each puff with a squirt of the icing. Place the top back. Serve and enjoy.
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