GLUTEN-FREE VANILLA CUPCAKES
Decorate these simple gluten-free vanilla cupcakes for any special occasion or holiday. Since the frosting recipe includes cream cheese, be sure to refrigerate leftovers. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a large bowl, beat butter, cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 284 calories, Fat 13g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 214mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
GLUTEN-FREE CHOCOLATE CUPCAKES
These wonderful cupcakes just melt in your mouth.
Provided by adammccabe123
Time 30m
Yield Serves 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 190C(Gas 5/375F). Line the cupcake tin with cupcake cases.
- Place the butter and sugar into a bowl, Whisk until pale and fluffy.
- Add the eggs one at a time, Add a little flour after each one. When combined add the vanilla and the cocoa powder, stir until combined.
- Divide up into the cupcake cases, Bake for 20 minutes until golden and risen.
- When cool make the icing, place the butter and the icing sugar into a bowl, mix together with the back of a spoon until soft and light.
- Place the icing into a piping bag and decorate the cupcakes.
GLUTEN-FREE YELLOW CUPCAKES
For years, I struggled with gluten-free cupcakes. They fell flat or felt dense. Sometimes they had the texture of cornbread instead of a light and fluffy cupcake. Then, I started baking from Joanne Chang's brilliant baking book, Flour. A former chemist, Chang became a beautifully persnickety baker. Her recipes always work. Her yellow cake was fluffy for the careful interplay of eggs, egg yolks, creamed butter and sugar, and buttermilk. With a few changes, the recipe made for some great gluten-free cupcakes.
Provided by Shauna Ahern
Categories dessert
Yield 2 dozen cupcakes
Number Of Ingredients 14
Steps:
- Preparing to bake: Heat the oven to 375 degrees F. Grease two 12-cup muffin tins. (For best results, use cupcake liners here.)
- Combining the dry ingredients: Whisk together the flour mix, the psyllium, baking powder, baking soda, and salt. Set aside.
- Creaming the butter and sugar: Put the butter into the bowl of a stand mixer. Using the paddle attachment at medium speed, whirl the butter and sugar together until they are thoroughly combined, creamy, and fluffy, about 3 minutes. Be sure to scrape down the sides of the bowl with a rubber spatula once in a while.
- Combining the wet ingredients: Whisk together the eggs, egg yolks, and vanilla extract. Set aside.
- Finishing the batter: With the stand mixer running, add the egg mixture, one tablespoon at a time, to the creamed butter and sugar. When the entire mixture is incorporated into the butter and sugar mixture, add 1/3 of the dry ingredients to the bowl. When there is no visible sign of flour, add 1/2 of the buttermilk. When that is incorporated, repeat this process, ending with the dry ingredients.
- Baking the cupcakes: Using a small ice cream scoop, spoon enough cake batter into the prepared muffin tins to fill each one 2/3 of the way. Put the tin into the oven and bake until the cupcakes are slightly firm to the touch and a toothpick inserted into the cupcakes comes out clean, 20 to 30 minutes.
- Allow the cupcakes to cool in the tins for 15 minutes. Run a butter knife around the edges of the cupcakes, then turn them onto a cooling rack.
- Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
Nutrition Facts : Calories 243 calorie, Fat 13.5 grams, SaturatedFat 8 grams, Cholesterol 78 milligrams, Sodium 129 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 3 grams, Sugar 18 grams
GLUTEN-FREE VANILLA CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 12 cupcakes (or 48 mini cupcakes)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
- Whisk the rice flour, amaranth flour, tapioca flour, baking powder and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin.
- Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.
EASY GLUTEN FREE RED VELVET CUPCAKES
I got this recipe from http://www.glutenfreehub.com and wanted to share these wonderful little gems with everyone here! Because they really are a great cupcake, gluten free or not. My GF friend loves them (and so does my picky NON GF husband.) :-) (Note: I was able to find the Betty Crocker GF cake mix at Kroger).
Provided by Photo Momma
Categories Dessert
Time 40m
Yield 24 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Combine the first seven ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes. (The remaining ingredients are for the frosting!).
- Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 - 20 minutes, until a toothpick comes out clean when you stick it in the center.
- Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.
- For the Frosting:.
- Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt.
- Gradually add powdered sugar with the mixer on slow until desired sweetness/texture.
- These cupcakes should be kept in the refrigerator if they aren't eaten within 12-24 hours due to the cream cheese frosting!
KRISTI'S GLUTEN FREE UBE CUPCAKES
Based on a recipe by Burnt Lumpia: http://burntlumpia.typepad.com/burnt_lumpia/2008/02/ube-cupcakes.html#more I've modified it to be gluten free. Hooray!
Provided by Kristi Waterworth
Categories Dessert
Time 50m
Yield 6 cupcakes, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Using the whisk attachment of a stand mixer, cream the butter and sugar together on medium speed until well combined. Add egg and mix until combined. Last, mix in oil, milk and vanilla.
- In a separate bowl, combine the yam powder, flour, baking powder, baking soda, and salt.
- Add flour mixture to egg mixture and beat until integrated.
- Place paper baking cups into muffin pans and spoon batter into cups until 2/3 full. Bake at 350 degrees Fahrenheit for 25-30 minutes until a toothpick inserted into the middle comes out clean. Remove cupcakes from pan and let cool on a wire rack for 1 hour. Frost cupcakes with Macapuno Frosting.
Nutrition Facts : Calories 194.8, Fat 9.3, SaturatedFat 4.5, Cholesterol 51.9, Sodium 122.9, Carbohydrate 26.7, Fiber 0.2, Sugar 20.9, Protein 1.8
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