Here is the second vanilla cupcake recipe I would like to share with you. This is one of my favorite recipes. I found this recipe in the magazine, Living Without.
These are good even without frosting!!
For this recipe you will need to prepare a gluten free flour baking mix, called Betsy's Gluten Free Baking Mix.
Betsy's Gluten Free Flour Baking Mix: Makes 7 1/2 cups
3 3/4 cups garbanzo bean flour
2 1/4 cups potato starch
1 1/2 cups tapioca starch/flour
Measure flours into a large container for storage with an airtight lid. Stir the flours well with a wire whisk until evenly incorporated and no white spots remain. Then seal container and shake it vigorously for 1 minute. Store in a cool, dry place for up to 3 months or store in freezer.
Let's make cupcakes!
GF Vanilla Party Time Cupcakes Makes 24 Cupcakes
3 1/2 cups Betsy's Baking Mix
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/4 tsp salt
2 cups sugar
1/2 cup organic palm oil shortening, like Spectrum Shortening for example.
2 large eggs
2 tsp vanilla
1 1/3 cups low fat buttermilk (or 1 1/3 cups dairy free substitute with 1 tsp cider vinegar) I used soy.
Preheat oven to 350. Line two 12 cup muffin pans with paper liners.
In a medium bowl, mix together the flour mix, baking powder, baking soda, xanthan gum and salt.
In a large mixing bowl beat sugar and shortening until mixture resembles a coarse meal. Add eggs and vanilla, beating well. Mix in alternating portions of dry ingredients and milk product, ending with dry ingredients. I did this using half of each at a time.
Scoop just under 1/4 cup of batter to fill muffin cups, they will be about 3/4 full. Bake for about 20 minutes or until top springs back when lightly touched.
Remove from oven and let set pans on cooling racks. I removed the cupcakes after about 5 minutes even though the recipe said to leave them in the pans until they have reached room temperature.
When cooled completely frost with your favorite frosting. I used a gluten and dairy free pre-made frosting. Pillsbury Creamy Supreme Vanilla. Chocolate Fudge is also gluten and dairy free. I'm sure there are many others, but these are my favorites. Add decorations to suit the occasion. Mine were made around Valentines Day.
Mix shortening and sugar, mixture will be crumbly.
Add eggs and vanilla to crumbly mixture of sugar and shortening.
and 1/2 of liquid ingredients, mixing after each addition.
Creamy batter is ready. Fill cupcake liners 3/4 full and bake about 20 min.
Cool completely before frosting.
Watch them disappear!! Store in an airtight container in a cool place.