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:
these look so good and so "real"!
I'm gonna search out that Better Batter mix...
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
Amen! These were fantastic! Thanks for the birthday cupcakes :)
Hi Allie!
I nominated you for The Attitude of Gratitude award...check out my blog.
erin@glutenfreewithapurpose
FYI, Starbucks just announced they have a gluten-free valencia orange cake offering in some stores!
Loved this recipe :) Just added 1 tsp. of xanthum gum to compensate for the gluten. Thanks for posting the recipe!!
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