Gluten-Free Vanilla Cupcakes
Instructions
- PREP
- Gather equipment: mixer with paddle attachmentl, iquid measuring cup, measuring cups & spoons, off-set spatula or piping bags, cupcake liners, 9×13 baking pan OR (2) 8″ round pans. My favorite is Fat Daddio’s
- Prepare cupcake liners. Place in cupcake pan and lightly spray the pan with cooking spray.
- Pour in bag of baking mix into the mixer.
- Add oil, egg, milk and vanilla and mix well. Let batter rest for 5 minutes and mix again to fully hydrate gluten-free flour.
- For best results let batter chill one hour or overnight.
- Scoop batter into standard cupcake liners 2/3 full.
- Bake at 350° for 15-18 minutes. Let cool, frost and store in air-tight container.
- BUTTERCREAM
- Beat butter until light in color.
- Add powdered sugar, meringue powder, cream and vanilla
- Mix on medium speed until fluffy (about 5 minutes)
- Recipe Note
- You can use room temp butter or oil, or a combination of both. I recommend using canola oil since it will provide neutral flavor to the cupcake.
- Buttermilk 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 whole milk up to make it 1 c.
- If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step for light and tender bakes. You can make the batter ahead of time and place in the fridge and scoop batter when needed.
- For extra light and fluffy frosting, add 1 egg white or 1 T. meringue powder.
- Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.
Notes
You can use room temp butter or oil, or a combination of both. I recommend using canola oil since it will provide neutral flavor to the cupcake.
Buttermilk 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 whole milk up to make it 1 c.
If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step for light and tender bakes. You can make the batter ahead of time and place in the fridge and scoop batter when needed.
For extra light and fluffy frosting, add 1 egg white or 1 T. meringue powder.
Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.
DIETARY SUBSTITUTIONS
In place of the buttermilk, use unsweetened oat, coconut or almond milkUse 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
Buttermilk 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 whole milk up to make it 1 c.
If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step for light and tender bakes. You can make the batter ahead of time and place in the fridge and scoop batter when needed.
For extra light and fluffy frosting, add 1 egg white or 1 T. meringue powder.
Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.
DIETARY SUBSTITUTIONS
In place of the buttermilk, use unsweetened oat, coconut or almond milkUse 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
