Best Gluten Free Cupcakes Recipe

Cupcake Ingredients:

• 2 cups gluten free all purpose flour mix (preferably Better Batter)
• 1.5 cups sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 4 egg whites from large eggs
• 1/2 cup shortening
• 1 cup 2% milk
• 2 large eggs
• 1.5 tsp vanilla

Cupcake Directions:

1. Preheat over to 350 degrees. Line cupcake pans with paper liners.
2. Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl.
3. Add egg whites and eggs and mix at high speed until fluffy and smooth, approximately 2 minutes.
4. Fill liners 1/2 to 2/3 full of batter (Do not overfill).
5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
6. Cool 10 minutes in pans then remove from pan & place on wire racks to cool completely. Frost & decorate as desired.
7. For the frosting, mix buttercream vanilla with butter, confectionary sugar, a bit of milk and a bit of vanilla.

[Recipe Courtesy of Sorry I Can't Eat That]

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Gluten Free Chocolate Orange Cupcakes Recipe

Cupcake Ingredients:

• 3 Tbsp  cocoa powder
• 1/4 C. hot water
• 2 large eggs
• 3/4 C. organic cane sugar
• 1/2 C. sour cream
• 1/2 tsp. vanilla extract
• zest of one orange
• 1/4 C. butter, melted
• 1 1/2 C. gluten-free all-purpose flour (bob’s)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. xantham gum
• 1/2 tsp. salt

Cupcake Directions:

1. Preheat the oven to 350°F (175°C). Grease 12 standard muffin cups or line with paper liners.
2. In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside.
3. In a large bowl, whisk together the eggs and sugar until well combined.
4. Add in the sour cream and vanilla, then the dissolved cocoa and orange zest.
5. Add the melted butter, then the dry ingredients.
6. Divide the batter among the muffin cups, filling each about three-quarters full.
7. Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15-20 minutes.
8. Let cool completely before removing the cupcakes from the pan.

Gluten Free Chocolate Frosting Recipe

Frosting Ingredients:

• 6 ounces bittersweet chocolate (Scharffen-Berger)
• 2 Tbsp unsalted butter
• 2 cups confectioners’ sugar
• 2-3 Tbsp milk

Frosting Directions:

1. Melt the chocolate & butter together.
2. In a medium bowl, combine confectioners sugar and melted chocolate+butter, adding milk until you have a nice spreadable consistency.

[Recipe Courtesy of Coyote Craft]

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Gluten Free Yellow Cupcakes with Frosting

Cupcake Ingredients:

• 1 package Gluten Free Pantry Old Fashioned cake mix (can purchase here)
• 1 package Jello vanilla instant pudding
• 1/2 cup sugar
• 4 extra large eggs room temperature
• 1/2 cup canola oil
• 3/4 C orange juice
• 1 Tablespoon plus 2 teaspoons good vanilla extract

Note: Do not use the instructions on the side of the box

Baking Instructions:

1. Preheat the oven to 350 degrees.
2. Mix the wet ingredients in a large bowl.
3. Add the dry ingredients and beat on high speed for two minutes.
4. Line a muffin tin with cupcake liners. Fill liners 2/3 to ¾ of the way full.
5. Bake for about 25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean. If making a cake, grease the pan first, pour in the mix and bake for 40-45 minutes.

Vanilla Buttercream Frosting Ingredients:

• 1 pound confectioner’s sugar
• 1 stick (8T) of good unsalted butter, softened
• 2 teaspoons good vanilla extract
• ¼ cup of milk

Instructions:

1. Combine half of the sugar with the butter and beat on low speed.
2. Add the wet ingredients and beat.
3. Slowly add the rest of the sugar while mixing until combined.
4. Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy.
5. If you want the frosting to be a little bit stiffer (better for decorating) add powdered sugar a couple of tablespoons at a time.
6. Frost cupcakes with icing at room temperature.

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