Cupcakes for the Cupcakes
Sep. 24th, 2010 05:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
femkes_folliesHere's the recipe for the GF/Dairy Free cupcakes I made for Anneliese's birthday. I modified a Champagne cupcake recipe a little to get here:
Angel's Kiss Cupcakes
1 1/4 c AP Gluten Free flour of your choice
1/4 c. almond flour
1/2 tsp guar gum
1 c. sugar
2 eggs
1 1/2 tsp baking powder
dash salt
1/2 cup LaCroix carbonated water - flavor of your choice. I used lime. (For those in other regions of the country, this is just an unsweetened, flavored club soda.)
1 Tbsp almond milk or other milk replacer
1/2 c. veg. oil
1 tsp almond extract
Stir together dry ingredients (flour, almond flour, baking powder, guar gum, and salt) in a med bowl.
In a large bowl, beat eggs and sugar until lemon colored ribbons form. Turn mixer to low and add oil, almond milk, extract, and carbonated water. Add dry ingredients. Mix to combine, then beat for 2 minutes.
Pour into 12 cupcake liners and bake at 350 degrees for about 20 minutes. Cupcakes are very white and poofy - should not brown when done.
Cool in pan 10 minutes. Remove from pan and cool completely.
Icing -
1/2 cup veg oil margarine, softened
4 cups powdered sugar
1/2 tsp of almond extract
1/4 cup of LaCroix water.
Beat together margarine and sugar. Add extract. Add LaCroix water in small additions until correct spreading consistency is reached. You may not need it all. Tint a soft color. Pale blue is very nice with the very white cupcakes!
Enjoy.
Angel's Kiss Cupcakes
1 1/4 c AP Gluten Free flour of your choice
1/4 c. almond flour
1/2 tsp guar gum
1 c. sugar
2 eggs
1 1/2 tsp baking powder
dash salt
1/2 cup LaCroix carbonated water - flavor of your choice. I used lime. (For those in other regions of the country, this is just an unsweetened, flavored club soda.)
1 Tbsp almond milk or other milk replacer
1/2 c. veg. oil
1 tsp almond extract
Stir together dry ingredients (flour, almond flour, baking powder, guar gum, and salt) in a med bowl.
In a large bowl, beat eggs and sugar until lemon colored ribbons form. Turn mixer to low and add oil, almond milk, extract, and carbonated water. Add dry ingredients. Mix to combine, then beat for 2 minutes.
Pour into 12 cupcake liners and bake at 350 degrees for about 20 minutes. Cupcakes are very white and poofy - should not brown when done.
Cool in pan 10 minutes. Remove from pan and cool completely.
Icing -
1/2 cup veg oil margarine, softened
4 cups powdered sugar
1/2 tsp of almond extract
1/4 cup of LaCroix water.
Beat together margarine and sugar. Add extract. Add LaCroix water in small additions until correct spreading consistency is reached. You may not need it all. Tint a soft color. Pale blue is very nice with the very white cupcakes!
Enjoy.
