Thursday, May 6, 2010

Gluten Free Cupcakes with Icing

I am very happy with the cupcakes I made tonight.  I mixed my flours for a good moist crumb that was spongy with a bit of spring back to it.  If you bake these you and your gluten free loved ones will be pleasantly surprised to find out that they are gluten free.

These are very rich once the icing has been added.

The Cupcakes:

1/4 cup millet flour
1/2 cup sweet rice flour
1/4 cup cornstarch
1/4 cup soy flour
1/4 cup Quinoa flour
1/4 cup sweet white sorghum flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 cup milk
1/2 cup butter (one stick) softened
2 eggs
1 cup sugar
1 teaspoon pure vanilla extract

Begin by mixing the butter and the sugar and the eggs thoroughly in your stand mixer bowl. While the sugar/butter mixture is mixing, in a separate bowl, mix the flours and dry ingredients together with a whisk.  Add half the flour to the mixer and blend well.  Add 1/4 cup milk to the batter and blend well.  Add the remaining flour mixture and blend well then the remaining milk.  When thoroughly mixed together the dough will climb up the mixers beaters.  In a large muffin tin (12) place your paper cupcake liners.  Fill the liners with the batter (it's thick so I found 2 spoons useful).  Bake for 15 to 20 minutes at 350 degrees.  They should be browned on top and tested with the toothpick in the center.

The Icing:

1/2 cup butter (one stick) softened
2 cups powdered sugar
2 tablespoons milk
1 teaspoon pure vanilla extract

Combine these ingredients in your mixer's bowl and blend until smooth, thick and creamy.  Here is a picture of mine.
These cupcakes are so moist and delicious you will love them I promise.  Here is a picture of one torn open so you can see the inside.  Yummy!


  1. These look delicious!

  2. Thank You!

    These are delicious. They passed the test (Shawn devoured them).