Gluten Free Dairy Free Vanilla Cupcakes With Carob Frosting Recipes
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, DAIRY FREE VANILLA CUPCAKES WITH CAROB FROSTING
This is so much easier than some of the complicated gluten free cakes I've seen on here. I got this from the Goodie Goodie Gluten Free blog. I adapted it to make it dairy free and chocolate free (I have a DD with allergies). Since it uses starches as a base, it does come out a little chewy, but not bad. My whole family liked it, even with the carob frosting. You may use cocoa powder, if you like.
Provided by WI Cheesehead
Categories Dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees; spray cake pan with shortening, or if you are making cupcakes, line the cupcake tin with paper holders.
- Sift together sugar, arrowroot, and potato starch in a mixing bowl. Add the rest of the ingredients in the listed order and mix with an electric mixer.
- Once the ingredients have been mixed, scrape the mixture into the cupcake shells, about 2/3 full. Or into the cake pan.
- Bake for about 25 minutes, or until they become golden and a toothpick inserted into the cupcake or cake comes out clean. Let cool in pan for 10 minutes, then on a cooling rack and shortly after prepare to ice. **It is best to ice the cupcakes once they are fully cooled, otherwise you may have some runny icing.
- ICING.
- Beat the margarine with an electric mixer till creamy, about 3 minutes or so. Add rest of ingredients, starting with the confectionary sugar, followed by the rest of the ingredients. Add more milk if it's too thick or dry.
Nutrition Facts : Calories 195, Fat 3.8, SaturatedFat 0.6, Cholesterol 15.5, Sodium 76.7, Carbohydrate 39.8, Fiber 0.8, Sugar 26.1, Protein 1.2
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