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Glutten-Free Vanilla Cupcakes
Makes 12
1 cup granulated sugar
2 large eggs
1 ¼ cups brown rice flour mix
¼ tsp. salt
1 ½ tsp baking powder
½ tsp. xanthan gum
½ cup canola (or grapeseed) oil
½ cup milk or other non-dairy milk
1 tsp. vanilla extract
Preheat oven to 350 degrees. Position rack in center of oven. Place cupcake liners in a 12 cupcake baking pan.
Beat sugar and eggs in bowl of electric mixer at medium speed for 1 minute. Add flour, salt, baking powder, xanthan gum, oil, milk, and vanilla. Beat at medium speed for 1 minute.
Spoon batter into prepared pan, filling each cup about ½ full. Place in center of oven and bake for about 20 minutes or until center springs back when touched and cupcakes are very lightly browned.
Cool on rack for 5 minutes. Remove cupcakes from pan onto rack and cool completely before icing.
Top with your favorite frosting!
Cooks notes: Serve slightly chilled or at room temperature. They are best eaten within 3 days of baking. Store frosted cupcakes in the refrigerator. Unfrosted cupcakes can be covered tightly with plastic wrap and stored in the fridge for one day. They can also be covered with plastic wrap, then with foil and stored in the freezer for up to 3 weeks.
Brown Rice Flour mix: makes 3 cups
2 cups brown rice flour (extra finely ground)
2/3 cup potato starch (not potato flour)
1/3 cup tapioca flour
Whisk flours all together and store in an airtight container. Before using in a recipe, shake container to re-mix and aerate. When ready to use, spoon flour into measuring cup, then use a knife to level the top.
Chocolate Buttercream Frosting
4 ounces semisweet or bittersweet chocolate – melted and cooled
10 Tbs. unsalted butter – softened
1 cup powdered sugar
1 pinch salt
½ tsp. vanilla
Melt chocolate pieces in a bowl set over simmering water. Stir occasionally and be careful not to let the chocolate get too hot. Remove bowl from heat and let cool.
Fit a mixer with the whisk attachment. Place softened butter in the work bowl and beat until smooth, about 20 seconds. Add sugar and salt and beat on medium low until most of the sugar is moistened, about 45 seconds. Scrape down sides and beat until well combined, about 15 more seconds.
Add in the vanilla, mixing to combine. On medium low, gradually beat in melted chocolate. Increase speed to medium high and beat until frosting is light and fluffy, scraping once or twice, about 4 minutes.
Catherine McConkie is a 2002 graduate from the Natural Gourmet Institute for Health and Culinary Arts in NYC. She currently is a culinary instructor at Bauman College in Berkeley, CA. and does both private instruction and group cooking classes, that emphasize natural and alternative ingredients, for parents and kids of all ages.
