Recipe: gluten-free cupcakes
This was adapted from the Lemon Layer Cake recipe from Gourmet; you may recognize it as the same one that I used as a basis for my caramel buttercream cupcakes (which I know I posted a recipe for somewhere, but I can't find the post). No one would guess these are gluten-free. Not the finest texture, but if you don't mind a slight coarseness reminiscent of spice cake or carrot cake, these are really really good.
Cupcakes
(makes about 12)
1/2 cup canola oil, plus additional for greasing cake pans
1 1/4 cups brown-rice flour mix
1/4 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon xanthan gum
1/2 C milk
1/2 teaspoon vanilla
1 cup granulated sugar
2 large eggs
Brown rice flour mix:
2 cups brown-rice flour (fine ground, if you can get it)
2/3 cup potato starch
1/3 cup tapioca flour
Put oven rack in middle position and preheat oven to 350°F. Line or grease cupcake tins.
Whisk together flour mix, salt, baking powder, and xanthan gum until combined well. Stir together milk, canola oil, and vanilla in another bowl.
Beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined.
Divide batter evenly between cupcake tins, filling 2/3 full, and bake until a wooden pick or skewer inserted in center of a cupcake comes out clean, 35 to 40 minutes.
Substitute cocoa powder for 1/3 of the flour for chocolate. Can be turned into spice cakes with 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp allspice (or spices of your choice). Can add 1/4 cup grated carrots along with the spices. Add 1/2 tablespoon finely grated fresh lemon zest and use a lemon frosting for lemon cake. Use your imagination!
I have an account as Torquill on Dreamwidth, and that's where I posted this. You can sign in with OpenID to comment on the original post, or you can go ahead and comment here; either way works.
Cupcakes
(makes about 12)
1/2 cup canola oil, plus additional for greasing cake pans
1 1/4 cups brown-rice flour mix
1/4 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon xanthan gum
1/2 C milk
1/2 teaspoon vanilla
1 cup granulated sugar
2 large eggs
Brown rice flour mix:
2 cups brown-rice flour (fine ground, if you can get it)
2/3 cup potato starch
1/3 cup tapioca flour
Put oven rack in middle position and preheat oven to 350°F. Line or grease cupcake tins.
Whisk together flour mix, salt, baking powder, and xanthan gum until combined well. Stir together milk, canola oil, and vanilla in another bowl.
Beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined.
Divide batter evenly between cupcake tins, filling 2/3 full, and bake until a wooden pick or skewer inserted in center of a cupcake comes out clean, 35 to 40 minutes.
Substitute cocoa powder for 1/3 of the flour for chocolate. Can be turned into spice cakes with 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp allspice (or spices of your choice). Can add 1/4 cup grated carrots along with the spices. Add 1/2 tablespoon finely grated fresh lemon zest and use a lemon frosting for lemon cake. Use your imagination!
I have an account as Torquill on Dreamwidth, and that's where I posted this. You can sign in with OpenID to comment on the original post, or you can go ahead and comment here; either way works.