Like frosting a cloud... then eating it.
Bake a batch of gluten-free cupcakes that soar high above other heavy, flavorless gluten-free “cupcakes”. Our Gluten-Free Cupcake Baking Mix yields heavenly cupcakes with an impossibly light and tender crumb. From classic vanilla to decadent chocolate, these cupcakes will make you forget gluten ever existed.
Each bag of Gluten-Free Cupcake Baking Mix is handcrafted with our signature gluten-free flour blend – the secret to the tender crumb. We make it simple, too, with easy to follow instructions and recipe ideas. And one more thing: this mix can also make a two layer cake.
With our Gluten-Free Cupcake Mix Its easy to make these Chocolate Cupcakes:
- Pour bag in mixer
- Add remaining ingredients.
- Beat well. Let batter rest for 5 minutes and beat again.
- Scoop batter into cupcake liners 2/3 full.
- Bake at 350 for 15-18 minutes.
Specialty Diet Substitutions:
TO MAKE VEGAN:
- In place of the buttermilk, use unsweetened oat, coconut or almond milk
- Use all canola oil instead of butter
- To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda
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Gluten Free Chocolate Cupcake
A traditional cupcake using our Vintage Baked Modern gluten free cupcake baking mix. We provide you, the home baker, with easy to follow directions with a variety of ingredient substitutions for what you may have on hand. Our gluten free baking mix yields a light, tender texture unlike other conventional gluten free baked goods.
Gluten Free Cupcake Mix
½ c. butter (room temp) or oil
⅓ c. sugar
⅓ c. cocoa
½ c. buttermilk, sour cream, or. milk
½ c. hot coffee
2 tsp. vanilla
1 c. butter (room temp)
3 c. powdered sugar
2 T. cream
1 tsp. vanilla
1 tsp. espresso powder (optional)
Chocolate American Buttercream
Pre-heat oven to 350 degrees. Lightly spray the top of the cupcake pan and then add cupcake liners.
Place bag of cupcake mix in bowl or mixer with paddle attachement.
Add in additional ingredients
Cover and let batter rest 5-15 minutes.
Scoop batter into liners 2/3 full.
Bake at 350 degrees for 15-17 minutes.
- You can use room temp butter or oil, or a combination of both. I recommend using canola oil or extra light virgin olive oil since they will provide neutral flavor to the cupcake.
- I prefer to use buttermilk as it yields a light, tender crumb. If you don't have buttermilk on hand, you can easily make it by placing 1 T. of vinegar into a liquid measuring cup and add milk up to make it 1 c.
- Be sure to letter the batter rest. Hydrating the gluten free flour is an important step in gluten free baking to help eliminate grittiness. You can even make the batter ahead of time and place in the fridge and scoop batter when needed.