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femkes_folliesFirst run at this recipe has some kinks. But they taste good. I'm going to save off the recipe with some notes. They're worthwhile, if anybody is in the mood. Adapted from Billy's Bakery Vanilla, Vanilla cupcake recipe, as seen on Martha Stewart.
1 1/4 c. gluten free AP flour (my blend is mostly rice flour, tapioca starch, and potato starch, with a little sorghum thrown in)
1/2 cup white rice flour
1/2 cup tapioca starch
1/2 cup sweet rice flour
2 tsp xanthan gum
2 c. Vanilla sugar
1 Tbsp baking powder
3/4 tsp salt
2 sticks unsalted butter, cut into ~Tbsp size pieces.
1 tsp cinnamon
4 eggs
1/2 c. milk
1/2 c. cream
1 Tbsp Vanilla
Preheat oven to 350. Prepare cupcake pan with liners.
Stir together the dry ingredients. Add the butter and beat until the butter is flour-coated. Whisk together eggs, cream, milk, and vanilla. Add slowly to dry ingredients, beating constantly. Turn up mixer and beat 3 minutes.
Fill cupcake liners no more than 1/2-2/3 full of batter. Bake ~20 minutes, until golden brown and a toothpick inserted comes out dry.
Almond Buttercream
1 stick unsalted butter
1/2 tsp salt
4 1/2 cups powdered sugar
1 tsp almond baking emulsion
~2 Tbsp-1/4 cup milk
Beat together butter, salt, and 1/2 cup of powdered sugar. Add baking emulsion, and a little more sugar. Alternate remaining sugar with small additions of milk until all sugar is incorporated and frosting reaches a spreadable consistency.
Next time:
I will drop the xanthan gum to 1 1/2 tsp. And be more careful about not overfilling the cups. Possibly change the AP flour I use to one that isn't SO high on potato starch. If I get ambitious, add 1/2 cup of HiMaize fiber.
1 1/4 c. gluten free AP flour (my blend is mostly rice flour, tapioca starch, and potato starch, with a little sorghum thrown in)
1/2 cup white rice flour
1/2 cup tapioca starch
1/2 cup sweet rice flour
2 tsp xanthan gum
2 c. Vanilla sugar
1 Tbsp baking powder
3/4 tsp salt
2 sticks unsalted butter, cut into ~Tbsp size pieces.
1 tsp cinnamon
4 eggs
1/2 c. milk
1/2 c. cream
1 Tbsp Vanilla
Preheat oven to 350. Prepare cupcake pan with liners.
Stir together the dry ingredients. Add the butter and beat until the butter is flour-coated. Whisk together eggs, cream, milk, and vanilla. Add slowly to dry ingredients, beating constantly. Turn up mixer and beat 3 minutes.
Fill cupcake liners no more than 1/2-2/3 full of batter. Bake ~20 minutes, until golden brown and a toothpick inserted comes out dry.
Almond Buttercream
1 stick unsalted butter
1/2 tsp salt
4 1/2 cups powdered sugar
1 tsp almond baking emulsion
~2 Tbsp-1/4 cup milk
Beat together butter, salt, and 1/2 cup of powdered sugar. Add baking emulsion, and a little more sugar. Alternate remaining sugar with small additions of milk until all sugar is incorporated and frosting reaches a spreadable consistency.
Next time:
I will drop the xanthan gum to 1 1/2 tsp. And be more careful about not overfilling the cups. Possibly change the AP flour I use to one that isn't SO high on potato starch. If I get ambitious, add 1/2 cup of HiMaize fiber.
