The BEST Gluten Free Cupcakes

Last month was my Mom's birthday. She loves white cake and white frosting, so I was determined to find a good gluten free cupcake recipe that wasn't dry. I think I found it! This isn't a healthy dessert, as I wasn't going for that. I was going for taste and texture. The recipe comes from Gluten Free On A Shoestring. 

Ingredients:
  • 8 tbsp butter, at room temperature
  • 1 cup sugar
  • 1 egg, & 1 egg white (it said room temperature, but mine wasn't)
  • 2 tsp vanilla
  • 1 1/2 cups all purpose gluten-free flour (I used "cup 4 cup" brand, here is the link on Amazon)
  • 3/4 tsp xanthan gum (IF your blend doesn't already contain it, but most do)
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt (I used sea salt)
  • 2/3 cup milk or buttermilk (I used buttermilk. It also said room temp, and mine was not)
Directions:
           Step 1: In a large bowl, place the butter, sugar, egg, egg white and vanilla, and beat to combine well.
           Step 2: In a small bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, and salt and combine well.
          Step 3: To the large bowl with the butter mixture, add the dry ingredients in 3 batches, alternating with the milk or buttermilk, beginning and ending with the dry ingredients. Beat lightly after each addition until just combined. Do not over mix, the batter should be light and fluffy.* This step is key to making them light and fluffy cupcakes!
          Step 4: Fill the muffin tin with cupcake liners and fill the batter about 2/3 of the way full. 
          Step 5: Bake at 325 for 20 minutes, or so. Do NOT over bake. (I have a hot oven, and mine took less than 20 minutes.) 



The frosting recipe I used was from Mel's Kitchen Cafe. Yum. It was the perfect combo. These look especially amazing to me now since I'm on the Whole 30. :)

Ingredients:
  • 1 cup butter, softened to room temperature
  • 1 tsp vanilla
  • 4 cups (16oz) powdered sugar
  • 2 to 4 tbsp heavy cream

Directions:
      Step 1: In a large bowl, using a hand mixer or an electric stand mixer, beat the softened butter and vanilla until the butter is light in color and creamy, about 3 minutes. Remember to scrape down the sides & bottom of the bowl as needed
      Step 2: Add the powdered sugar gradually, about 1/2 cup at a time, mixing completely after each addition.
      Step 3: Increase the mixer speed to medium-high, and continue mixing while adding the heavy cream. Add more as needed until the desired consistency is reached. Add more powdered sugar for a thicker frosting. Whip until the frosting is light & fluffy. 


Enjoy! I know I did, they were such a treat! 


Comments

Post a Comment

Popular posts from this blog

Gluten Free Cinnamon Maple Scones

  This  scone recipe  is one of my most recent   favorite   finds! They are so easy & quick to make. And oh so good with a cup of coffee! You can see for yourself, that these are not Paleo, but everything about them is except for the flour blend! (Oh, and there is powdered sugar in the frosting...) Ingredients: Scones: 2.5 cups Gluten Free All Purpose Flour, Bob's Red Mill 1 to 1 (I have only used this flour- I haven't tried any others. I'll get back to this if I do try another!) 1/2 cup coconut sugar 2 tsp baking powder 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp sea salt 6 Tablespoons Cold butter or chilled coconut oil or ghee 1 egg 3/4 cup canned coconut milk, full fat + 2 Tbsps for brusing 1 tsp vanilla extract Maple Icing: 1/4 cup maple syrup 1 Tbsp butter or coconut oil 1 cup confectioners sugar 1/4 tsp cinnamon Directions: 1)  Preheat oven to 400 degrees 2)  Put the flour, coconut sugar, baking powder, salt, cinnamon and nutmeg into a large bowl and whisk together to c
Read more

Marinated Chicken Thighs

         This is one of my favorite, easiest meals! It's great for company, too. Each time I've made it someone has commented on it. It's even Whole30 friendly, and can be either baked in the oven or grilled. I love this with roasted sweet potatoes-Yum yum! Whole30 Marinated Chicken Thighs from Just Jessie B. If you'd like to see a picture, click on the link. I did not take one. :) Ingredients: 1 1/2- 2lbs Chicken Thighs For the Marinade: 1/4 cup olive oil 2 Tbsp balsamic vinegar 2 Tbsp coconut aminos (or soy/tamari sauce if you prefer) 1 Tbsp citrus juice (lemon, lime, or orange) 1 tsp Dijon mustard 1 tsp minced garlic 1/2 tsp salt 1/2 tsp pepper 1/2 tsp onion powder pinch of red pepper flakes Directions: 1. Preheat the oven to 425 degrees. 2. Line a baking sheet with parchment paper or foil. 3. Add the marinade to a ziplock bag and swish around until mixed. Add the chicken thighs and let them sit for at least 30 minutes (the longer the better!) 4. Transfer the chicke
Read more

Crispy Paleo Pizza Crust

Image
It's been over a year since I've posted a new recipe! I'd say it's about time. But you know how you have seasons of your life when you just make your tried and true recipes over and over again, and other seasons when it's so much fun to try something new? Well, pregnancy for me has definitely brought cooking down a notch, that's for sure. We've had a lot of comfort food around here lately, and things I know are good and wouldn't make me nauseous. Anyway- that to say, I only have 3 weeks until my due date for #3. I have a few recipes to share with you that we love before baby girl makes her arrival, but I can't promise a consistent update of new recipes.  So- back to our recipe for today. Homemade Pizza! This Crispy Paleo Pizza Crust is the best I've ever made, and it gets the crispiest, as long as you roll it out thin. But even if it's thick, we still love it. So make it how you love it! We had a Friday night pizza night where
Read more