August 20, 2011

Classic White Gluten-Free Cupcakes

We had Dylan's birthday party today.  While Mom made a beautiful teddy bear cake for Dylan, it had wheat in it, so I made a few gluten-free cupcakes for the rest of us.  And, they turned out pretty darn well.  I used a half batch of the Chocolate Honey Beet Cake recipe (with 2 eggs) for one set (made 10 cupcakes) and this recipe for the other.  I was going to make cream cheese frosting but there was enough chocolate butter cream frosting leftover from the teddy bear that I just used that.  It also worked pretty well to cool the cupcakes, freeze them in a Ziploc without the frosting and then defrost them the day before and frost the day of.

Classic White Gluten-Free Cupcakes

1/2 c butter, at room temperature
3/4 c sugar
2 eggs
2 tsp vanilla
1 1/2 c (or more accurately 7.5 oz) gluten-free flour blend
1/2 tsp baking powder
1/4 tsp salt
3/4 c milk

Preheat oven to 350 degrees and line your cupcake pan with paper liners.  Cream the butter and sugar together. Add the eggs, one at a time, beating well after each addition.  Stir in the vanilla.  Sift together the dry ingredients and add to the butter mixture one third at a time, alternating with the milk.  Pour into the prepared cupcake pan (approx. 1/4 c batter per cupcake).  Bake for 18-24 minutes, or until an inserted toothpick comes out clean.  Makes 12 cupcakes.

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