Delicious GF Cupcakes!

By Christina on 02 May 2009 | Viewed 4334 times

The yummiest, moistest cupcakes you’ll have since you went GF.

Not my recipe, but found it here: http://cupcakestakethecake.blogspot.com/2008/11/gluten-free-vanilla-cupcake-recipe.html

So good, recently made for a kid’s birthday party and was asked for the recipe without people realising they were gluten free!  Also, no butter in the recipe reduces potential guilt trips!  Nonetheless, remain moist and delicious for several days after baking (if in airtight container).

Ingredients

1 cup (250 mL) granulated sugar
2 large eggs
1 1/4 cups (310 mL) brown rice flour mix (I used Totally Gluten Free Bakery’s flour mix)
1/4 tsp (1.5 mL) salt
1 1/2 tsp (7.5 mL) baking powder
1/2 tsp (2.5 mL) xanthan gum
1/2 cup (125 mL) canola oil
1/2 cup (125 mL) milk
1 tsp (5 mL) pure vanilla extract
frosting

Method

Preheat oven to 350 F/180 C. Position rack in centre of oven. Place cupcake baking liners in a 12-cupcake baking pan. Beat sugar and eggs in large bowl of electric mixer at medium speed for one minute. Add flour, salt, baking powder, xanthan gum, oil, milk and vanilla; beat at medium speed for one minute. Pour batter into prepared pan. Place in centre of oven and bake for about 20 minutes or until centre springs back when touched and cupcakes are very lightly browned (bake about 35 minutes for nine-inch round, 40 minutes for eight-inch round). Cool on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before icing. Top with your favourite frosting.

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