Monday, March 24, 2014

Gluten-Free Yellow Cupcakes

Who says you can't have your cake and eat it too?  

This a simple yellow cupcake that is delicious.  Has a nice spongy, moist crumb.  Pretty close to the real deal, but this one is Gluten-Free.  They would be great with vanilla frosting with coconut and filled with a pastry cream.  That will be coming soon!  This is a keeper and I will be making it for my daughter's friends when they come to visit.

I know this recipe would be perfect for a birthday cake!

Gluten-Free Yellow Cupcakes
Adapted recipe/source:  All Recipes
Makes 12 large Texas size cupcakes
or 24 regular cupcakes

1 1/2 cups white rice flour
3/4 cup tapioca flour
1 tsp. salt
1 tsp. baking soda
3 tsp. baking powder
2 tsp. xanthan gum
4 eggs room temperature
1 1/4 cups white sugar
2/3 cup full fat mayonnaise
1 cup milk
2 tsp. gluten-free vanilla extact

Special Note: I added 1 T. of olive oil to make it extra moist!

1.Preheat oven to 350 degrees F (175 degrees C).  I use Texas size muffins tins and lined them with large cupcake liners.   Take the 1 1/2 cups of rice flour and pour the milk on top in a bowl. Mix well with a wooden spoon.  Set to side and let this sit while you prepare the other ingredients. This little step keeps the cupcakes from having a grainy texture.

2. Mix the tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
3. Mix the eggs, sugar, and mayonnaise until fluffy in a stand mixer. If you like you can add the additional 1 T. of olive oil at this point.   Add the flour with milk and all the other dry ingredients plus the vanilla and mix well. You can not over beat there is no gluten.  I beat for about 4-5 minutes.  Using a large spoon or a spring loaded ice cream scoop go half way up but no more than 3/4 up on the cake liners.  
4. Bake at 350 degrees F (175 degrees C) for 20 minutes for Texas size cupcakes, adjust cooking time for smaller cupcakes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

Gluten-Free Chocolate Frosting
2 sticks unsalted butter
1/4 cups heavy cream plus more to achieve a spreading or piping consistency
2 tsp. vanilla
1/2 cup cocoa powder
3 1/2 cups powder sugar

Cream butter with heavy cream and vanilla until light and fluffy in a stand mixer.  Add cocoa and powder sugar and continue beating.  At this time add more heavy cream if need to reach desired spreading capabilities.

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