Thursday, February 20, 2014

Best GF Vanilla Cupcakes

These are without a doubt the best gluten free vanilla cupcakes I have made.

If you count weight watcher points, each unfrosted cupcake has 4 points. One Tbsp of frosting will add an additional 2 points.

Best GF Vanilla Cupcakes         Makes 12 cupcakes
1 cup sorghum flour 
1 cup potato starch (not potato flour)
1 cup sugar
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 cup milk or non-dairy milk (I used almond)
1 egg beaten, or egg replacer (I used Ener-G Egg Replacer)
3 Tbsp oil
1 Tbsp vanilla extract
1/4 tsp lemon juice

Heat oven to 350. Line a 12-cup muffin pan with paper liners.
In a large mixing bowl add flour, starch, and other dry ingredients together. Mix well with a wire whisk. Add non-dairy milk, eggs or egg replacer, oil, vanilla and lemon juice. Beat with a mixer until smooth. 

Scoop just under 1/4 cup of batter to fill muffin cups, they will be about 3/4 full.
Bake for about 18 minutes or until tops spring back when lightly touched.

Cool the pan on a wire rack for a few minutes then set cupcakes on wire rack and cool to room temperature.

Frost and decorate with your favorite frostings.  I used Pillsbury Supreme Creamy Vanilla and Chocolate Fudge. Both are gluten and dairy free. Also Duncan Hines has many gluten free frosting flavors.

 The original recipe is from, Gluten-Free Vanilla Cupcakes Recipe with Mocha Icing.   Be sure to check out her awesome blog.


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