A classic yellow cake, vanilla birthday cupcake. It’s a must have in your gluten free lineup.
We’ve all had epic fails in the kitchen. Most of us usually do not photograph the evidence for all to see. But a friend of mine was brave enough to do just that. As we sat talking about gluten free baking, she detailed the trouble that she was having making a tasty gluten free cupcake. She described her attempts as flat, dense, and sunken. She even showed me a photo.
While I tried to diagnose the problem, I also admitted to her that I use a boxed gluten free cake mix for birthday cakes or cupcakes. My children prefer ice cream cakes for their birthdays not cupcakes, so I just don’t get much practice. But I assured her that I would work diligently to create a light, fluffy cupcake, and one that didn’t require special ingredients or techniques.
So Liz, this one’s for you! These cupcakes are light and fluffy and simple to make. I think that your kids will approve!
Gluten Free Vanilla Birthday Cupcakes
yields 10 cupcakes
1/2 cup salted butter, melted
3/4 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup powdered sugar, sifted
1 cup gluten free flour blend with xanthan gum (I used Bob’s 1 to 1)
1/4 cup potato starch
1 & 1/2 teaspoons double acting baking powder
Preheat the oven to 350 degrees. Line 10 spaces in a standard muffin tin with parchment liners. Set aside.
Place the butter and cream into a sauce pan. Heat over low heat until the butter has melted. Pour the contents into the bowl of a stand mixer fitted with a paddle attachment. Allow to cool for 5 minutes.
Whisk the eggs thoroughly in a separate bowl. Whisk in the vanilla extract. With the mixer on low, very slowly add the egg mixture to the cooled butter mixture. If your butter mixture is still hot, you will scrambled your eggs…no one wants scrambled eggs in their birthday cupcakes.
In a separate bowl sift together the powdered sugar, flour, potato starch, and baking powder. Gradually add the dry ingredients into the wet ingredients, mixing until all of the ingredients are combined and smooth.
Evenly distribute the batter among the muffin liners, filling each 3/4 full.
Bake for 18-19 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Be sure not to over bake. This will ensure a nice, tender crumb.
Cool completely before frosting.
Use your favorite frosting. Here’s mine:
2 – 8 oz. blocks of softened cream cheese
2/3 cup sweetened condensed milk
1/2 cup unsweetened cocoa powder (use good quality)
Cream all of the ingredients together until completely smooth. Place the frosting into a piping bag or, if you are like me and not adept at piping, spread the frosting on with a butter knife!
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