Monday, May 04, 2009

Best Gluten Free Cupcakes I've ever made

Ahh cupcakes, I didn't realized I missed you so, until I took a bite of one of these. Thanks to the genius that is Better Batter mix - I have created the most delicious cupcake. And it was SO easy. Too easy almost. I want to make more, but I'm afraid it was a fluke and I'll never be able to re-create them. 

Here's the recipe (found it online somewhere, just did a search for regular cupcakes, and substituted):

2 cups gluten free all purpose flour mix (preferably Better Batter)
1.5 cups sugar
3 tsp baking powder
1/2 tsp salt
4 egg whites from large eggs
1/2 cup shortening
1 cup 2% milk
2 large eggs
1.5 tsp vanilla

Preheat over to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and eggs and mix at high speed until fluffy and smooth, approx. 2 minutes.

Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then remove from pan & place on wire racks to cool completely. Frost & decorate as desired.


For the frosting, I just did a quick Buttercream Vanilla with butter, confectionary sugar, a bit of milk and a bit of vanilla. It was perfect. I'm drooling after writing this post.

6 comments:

kj said...

these look so good and so "real"!
I'm gonna search out that Better Batter mix...

~Z~ said...

Gluten-Free From A to Z has given your blog an award!

http://fromthispoint-forward.blogspot.com/2009/05/gluten-free-from-to-z-awarded.html

sallybranwyn said...

Amen! These were fantastic! Thanks for the birthday cupcakes :)

Anonymous said...

Hi Allie!
I nominated you for The Attitude of Gratitude award...check out my blog.
erin@glutenfreewithapurpose

Anonymous said...

FYI, Starbucks just announced they have a gluten-free valencia orange cake offering in some stores!

Anonymous said...

Loved this recipe :) Just added 1 tsp. of xanthum gum to compensate for the gluten. Thanks for posting the recipe!!