The Gluten Free Cupcake Experiment™
I would consider my weekend a grand success, if only for the fact that I made tasty gluten free cupcakes on my FIRST TRY.
WHAT.
It was maybe the most satisfying feeling I’ve had since I’ve had a cigarette.
Kidding.
Anyway, I am here to share the wealth and the recipe.
Ready?
WHAT WE NEED
1/2 cup butter (1 stick)
2/3 cup sugar (I debated sweeting with stevia, but decided against it and used the sugar)
3 eggs
1 1/2 cups Cheatin’ Wheat Gluten Free Flour (I got mine at King Soopers, a grocer owned by Kroger if you have those…)
1 1/2 tsp xantham gum
3 tsp cornstarch
1/2 cup milk
1 tsp vanilla extract (I added an additional 1/2 tsp coconut extract to these)
1 1/2 tsp baking powder
1/4 tsp salt
This is the flour I used and it totally worked (with the addition of the xantham gum). I can’t really speak to other GF brands, because even though I have used many, I have only attempted to bake bread with them and they ALL FAILED. Even Cheatin’ Wheat.
So, YMMV.
If you try a different substitute let me know how that worked for you. I was seeing really positive reviews for Betty Crocker’s GF cake mix as well.
But the Cheatin’ Wheat gave them a biscuity-looking outside with a delicious, perfectly cakey-tasting interior.
So onto the recipe, I suppose?
WHAT WE DO
1. Preheat to 350˚
2. Cream together the butter and sugar. When well mixed, add the eggs one at a time, mixing each egg in fully. Add the vanilla (and coconut: optional) and set aside.
3. In a large bowl, mix your dry ingredients together.
4. Add half the flour mixture to the butter/sugar/egg mix. Stir in your milk and then add the remaining flour mix.
5. Bake at 350˚ for 16-22 minutes. I know this is a big window, but I’m having a questionable oven situation and so I am not sure how long this should take a non-broke-azz oven.
6. Cool and frost with your frosting of choice. I chose a simple vanilla buttercream and added coconut because obviously (1 stick butter, 1 1/2 cups confectioners sugar SIFTED, 1 tsp each of vanilla and coconut extracts- whip for about 5 minutes).
And before you freak out, let me assure you that the batter will remind you more of cookie dough than cupcake batter.
I had no idea that would be the case, or if that would equate to success.
I filled the (lined) cups pretty much all the way up, with their sticky, gloopy cupcake batter and found it impossible to ‘flatten’ the top, if you will. They insisted on being bulbous and misshapen.
If you take a look back at the pre-frosted picture you will see how this resulted in what I can only think of as biscuity looking, lumpy cupcakes.
They almost doubled in size in the oven, so you could surely fill your cups 2/3 full for more aesthetically pleasing cupcakes if you wish. I, personally, am not bothered in the least by these weirdos.
Good luck! I’d love to hear your success AND failure stories!
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