Gluten Free Vanilla Cupcakes

 Gluten Free Vanilla Cupcakes. I have tried several gluten free cake recipes and the texture and flavor just wasn't what I was looking for. Most of the recipes out there are too crumbly and the flavor is bland. I wanted something that was moist with a nice "normal" texture and great flavor. I have tweaked several recipes and researched until I experimented and came up with this cake recipe that met my approval. My grand daughter's first birthday is quickly approaching and my friend Judi and I were looking for a great gluten free cake recipe for her "smash" cake. Not to mention that I was craving something sweet and cupcakes sure sounded awesome!
   
     This recipe could easily be tweaked to make a chocolate cake by adding some unsweetened cocoa powder in place of some flour or fruit flavored if you added fruit juice/puree in place of the milk. (This recipe can easily be cut in half if you want to make just a dozen cupcakes and not the full batch. You can also use this recipe to make a 9x13 cake or two round or square 8" cakes. (I added confetti sprinkles to the batter before cooking so I had confetti cupcakes)

     I made cupcakes for a recent family get-together just for a trial run. There were NONE left. Everyone ate them and couldn't believe they were gluten free. I added a dash of almond baking emulsion in place of the vanilla extract so it gave the cupcakes a really nice, rich flavor. It was like some gourmet wedding cake. I had some homemade frosting left over that my mom had made for my grand daughter's baptism so I frosted them with it. (But you can use either your favorite  homemade frosting recipe or store-bought frosting).

My July 4th version of the GF Vanilla Cupcakes with my homemade buttercream frosting

Gluten Free Vanilla Cupcakes

• 2 1/2 cups gluten free flour mix (I like Trader Joe brand or my recipe below). I do not like to use any flour mix that contains sorghum in my sweet baked goods. It gives it a weird after taste.
• 1 tsp. xanthan gum (only use this if your flour mix does not contain it or guar gum)
• 1 tbs. baking powder
• 1/2 tsp. salt
• 1 tbs. custard powder or vanilla pudding mix (this gives the gluten free flour a nice heavy texture similar to regular flour for baked goods)
• 2 cups sugar
• 2/3 cup melted butter or Crisco (if you substitute margarine: make sure it is 65% fat or it won't rise correctly!). Make sure the melted butter is slightly cooled.
• 1 1/2 cups milk (you can substitute rice milk, soy milk, almond milk, coconut milk or fruit juice/puree)
• 3 tsp. vanilla extract or 1 1/2 tsp. almond baking emulsion or extract (I used almond baking emulsion. I get it at Hobby Lobby in the cake decorating department or sometimes I can find it at Home Goods or TJ Maxx in their food section). Since the flavor of almond is more pronounced than vanilla - go lighter on the amount!)
• 2 eggs or 4 egg whites
• 1/3 cup confetti (optional)

Cake Batter

Preheat oven to 350 degrees. Grease or line cupcake pan or two 8 or 9" cake pans. Combine the gluten free flour, xanthan gum if it isn't already in your gluten free flour mix, baking powder, salt, custard powder or pudding mix and sugar. Beat in eggs. Add milk and melted butter (or Crisco or margarine). Add the vanilla or almond flavoring. Beat for 2-3 minutes on high speed. Stir in confetti if you are adding it. Pour batter into cupcake pan or cake pan. Bake 15-18 minutes for cupcakes (until they spring back when lightly touched or toothpick inserted comes out with moist crumbs). Bake two 9" pans for 22-28 minutes or until toothpick inserted comes out with moist crumbs. (Oven temperatures and altitude can affect baking times so check at the lowest cooking time and adjust. You may need to bake longer). 9x13 pan you will need to bake 35-45 minutes.

My Homemade Gluten Free Flour Blend Recipe:

• 1 1/2 cups brown rice flour
• 1 cup white rice flour (I used sweet rice flour for this batch)
• 1/2 cup glutinous rice flour (made from sticky rice, gluten free)
• 1 cup potato starch (not flour)
• 1/2 cup nonfat dry milk, make sure it is very fine in texture
• 1 cup corn starch or tapioca starch (I used corn starch for this batch)
• 3 tbs. xanthan gum

Combine all ingredients together well. You can put it in the blender for an extra smooth texture if desired. I store mine in a glass container and use it in place of regular flour in all my recipes. This particular blend I really like for baked sweet goods. 

Cupcakes right out of the oven 

Cupcakes that are ready to eat!

Cupcake up close view. See how moist? 

I received this shortcake maker as a gift. I tried my GF batter and it worked great!

Made in my shortcake maker

I used buttercream frosting in center which made them taste like twinkies. You can use whipped cream and berries instead!

I hope you enjoy this recipe for a really good cake/cupcake! It is now one of my favorite recipes for birthdays! My mouth is watering right now. I am wishing I had one of these lovely little cupcakes to eat while I am working on my blog and drinking coffee this morning.

Enjoy your day.

Tanja
Gluten Free Casually