Easy, dairy-free, egg-free and gluten-free.
- 1 cup The water
- ½ cups Dairy-free butter
- ¼ teaspoons Salt
- 1 teaspoon Sugar
- 1 cup Gluten-free flour
- 4 tablespoons Waterless or dairy-free milk
- 1 tbsp Sugar, For Garnish
- 1 box (approx. 6 oz. size) Cake Mate Cupcake Frosting
In a medium saucepan, combine the water, butter, sugar and salt. Bring the mixture to a boil, stirring occasionally with a wooden spoon.
Add the flour to the pan, stir. Keep stirring until the mixture comes away from the sides of the pan. A ball should form around the spoon. Remove it from the heat and let it cool slightly.
Add a tablespoon of milk or water at a time and stir to combine after each.
Take a tablespoon of dough, shape it roughly into a ball (be careful, the dough will be hot). Place it on a baking sheet. Repeat until all the batter is used. Sprinkle sugar on it.
Bake for 15 minutes. Reduce heat to 350ºF. Bake another 25 minutes. Be careful not to overcook.
Cool the cabbage for 15 minutes. Then use a knife to cut off the top of each puff. Fill each puff with a little frosting. Put the top back in place. Serve and enjoy.