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 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.