Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Wedding Cupcakes – Gluten Free

Dessert, Dinner Party, Gluten Free1 Response »

A dear friend of mine is getting married today.  At our quaint, old, campy club where the grass rolls down to meet the lake.  The forecast is 72 degrees, partly sunny with a slight breeze.  Could it be more perfect?

Only glitch was that the caterer does not bake gluten-free  — that means she cannot eat her wedding cake, although she was having cupcakes not a traditional cake per se.  So, I whipped up a batch of cupcakes for us gals (the only two at the event who required gluten-free).

Wishing Jennifer and Chip a fabulous day, a wonderful life together, and a beautiful marriage. You guys are so perfect together that your past will definitely be envious of your future.Wedding Cupcakes

Wedding Cupcakes – Gluten Free

Wedding Cupcakes – Gluten Free

Ingredients

  • 1 1/4 cups all purpose gf flour(175g) I used Cup 4 Cup flour
  • 1 1/4 teaspoon (3.2g) baking powder
  • 1/2 teaspoon (2.5g) baking soda
  • 1/2 teaspoon (2.5g) kosher salt
  • 2 large eggs, at room temperature
  • 3/4 cup (200g) granulated sugar
  • 1 1/2 teaspoon (6g) vanilla extract
  • 1/2 cup (110g) vegetable oil
  • 1/2 cup (127g) buttermilk

Instructions

Preheat oven to 350°F. Line a muffin pan with paper liners.

In a large bowl, combine gluten free flour, baking powder, baking soda and salt.

Whisk together to combine.

In the bowl of a stand mixer, add in the eggs and beat for about 10-20 seconds.

Add in sugar and beat on medium for about 30 seconds. Add in vanilla & vegetable oil and mix.

Reduce mixer speed to low, slowly add in half of the flour mixture.

Add in half the buttermilk, then the other half of the flour and combine.

Then add in the rest of the buttermilk and beat until just combined. The batter will be thick.

Scrape down the sides of the bowl. Spoon batter into the lined muffin pan, filling each one about ½-way full.

Bake cupcakes in oven for about 12-14 minutes and until cooked through.

Cool in the pan for 2 minutes, then remove and cool on a wire rack.

Frost cooled cupcakes with your choice of frosting.

Note:

If you do not have buttermilk use ½ cup milk plus ½ tsp lemon juice or white vinegar. Add the lemon juice/vinegar acid to the milk. Set aside for 5 minutes before using.

http://pamelasglutenfreerecipes.com/gluten-free/wedding-cupcakes-gluten-free/

One Response

Leave a Response