Thursday, December 16, 2010

The Best Gluten Free Vanilla Cupcake Recipe

I just perfected my vanilla cupcake recipe. I can't believe how delicious they are and I am seriously kicking up my heals at my new and improved recipe. Here it is--fresh from the oven. There is really something quite exciting about getting a recipe right. I have to give credit to my daughter for making the call to reduce the sugar from the original recipe which resulted in the perfect vanilla cupcake recipe. She actually requested that I make cupcakes for her class after seeing me bake 60 cupcakes for a friend and launched my new gluten free cupcake business. My daughter doesn't even like cupcakes--or she didn't until last week.

It has been quite a busy day. This morning, I spent three hours giving a presentation at Sinergia, an amazing NYC non-profit organization in East Harlem. While I was there I showed everyone how to make almond milk and spring rolls. After a tree trimming party this afternoon, I made my award winning tasty easy chili and baked 40 cupcakes. NYC is quite an amazing place--maybe even more amazing than these cupcakes.

2/3 cups granulated sugar
2 large eggs
1 and 1/4 cup brown rice flour mix
1/4 teaspoon salt
1&1/2 teaspoon baking powder
1/2 teaspoon xanthum gum
1/2 cup canola oil
1/2 cup milk, rice milk, almond milk or 1/3 cup seltzer
1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Spray 24 mini cupcake liners.
2. Mix sugar and eggs in the bowl of an electric mixer on medium speed for one minute.
3.Combine rice flour, salt, baking powder, and xanthum gum in small bowl and whisk together.
4 Combine canola oil, milk of choice and vanilla extract in small bowl.
5. Add dry ingredients and wet ingredients to sugar and eggs.
6. Mix on medium speed for 2 minutes.
7. Using a tablespoon or a small ice cream scoop, scoop a heaping tablespoon into each cupcake liner.
8. Bake for 18-20 minutes.
9. Frost and enjoy.


Anonymous said...

Made these for my daughter's birthday, and they were loved by all the kids and adults! For the flour mix, I used sorghum, potato starch, and tapioca starch. One mom thought it had a banana flavor to it. (I think that was the sorghum) I topped them with vanilla frosting and sprinkles. Thanks!

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Anonymous said...

You give the ingrediants for brown rice flour and yet you made with sorghum, potato starch and tapico starch, How does that make them a great vanilla cupcake with flour differences? taste?

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