This recipe is from the book Gluten-Free Baking Classics, as reprinted in the Calgary Herald. Perhaps something to make for National Vanilla Cupcake Day (November 10th!)
Here's a bit from the article:
"The key is the flour blend," she says. "I recommend the extra fine ground brown rice flour. It doesn't leave a heavy, dense or gritty texture."
Her flour blends can be found online at www.foodphilosopher.com, along with some free "try before you buy" recipes. She also had some great ideas -- all starting with gluten-free ingredients, of course...
- Bake vanilla or chocolate cupcakes use food colouring to colour vanilla frosting and top cupcake with a piece of seasonal candy.
Gluten-free Vanilla Cupcakes
1 cup (250 mL) granulated sugar
2 large eggs
1 1/4 cups (310 mL) brown rice flour mix
1/4 tsp (1.5 mL) salt
1 1/2 tsp (7.5 mL) baking powder
1/2 tsp (2.5 mL) xanthan gum
1/2 cup (125 mL) canola oil
1/2 cup (125 mL) milk
1 tsp (5 mL) pure vanilla extract
Preheat oven to 350 F/180 C. Position rack in centre of oven. Place cupcake baking liners in a 12-cupcake baking pan. Beat sugar and eggs in large bowl of electric mixer at medium speed for one minute. Add flour, salt, baking powder, xanthan gum, oil, milk and vanilla; beat at medium speed for one minute. Pour batter into prepared pan. Place in centre of oven and bake for about 20 minutes or until centre springs back when touched and cupcakes are very lightly browned (bake about 35 minutes for nine-inch round, 40 minutes for eight-inch round). Cool on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before icing. Top with your favourite frosting.
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