Skip to main content

Gluten-Free Vanilla Cupcakes Recipe


Gluten-free Goddess wheat-free gluten-free vanilla cupcakes with mocha icing


SWEET.


The world is my oyster. No. Wait. I don't even like oysters. All that prying and shucking. All that shimmying. All that clinging, gelatinous muscle. You can have my share. Take it. Please.

I much prefer a cupcake.

No slimy abductor to deal with. No quasi-fishy liquor. Just tender, soft sweetness in exactly the right portion. Not too big. Not too heavy. Not too much.

Just right.

Texture, frankly, can be an issue for me. Size is another issue (portions bigger than my head? A serious turn off). And taste, well, that goes without saying (you know how I loathe bean flour).


If I was a storybook character I would inhabit The Princess and the Pea.

Except that it would have to be The Gluten-Free Casein-Free Princess and the Pea (which by the way, I may also be allergic to; the pea, that is). While others around me appear to sail without pause through the onslaught of sensory stimuli and proteins that is life in the twenty-first century, I have been blessed (and I use the term ironically) with the uncanny aptitude of hearing, smelling, feeling every little particle and nano nuance packed into our molecular frenzy of unstable equilibrium. I can sleep on a stack of twenty foam topped mattresses but if there is a single lonely hint of pea beneath, I am sure to sense it.

And it will keep me up all night.

And give me schpilkis.

Which brings me back to cupcakes.


For those of us with acute sensory awareness (what some might dub just chill the f**k out disease) a cupcake is a small and rather lovely gift. When done right, a cupcake is tender and not too chewy, not too crumbly, mealy, or assertive. It's not abrasive in its flavor or flaccidly dull. It's not too clean skinny-chic or too over-the-top use a bucket of butter ya'll sweet.

It doesn't stuff you till you're stupid.

And it doesn't demand attention. It's not a diva. It's not competitive, you see. A simple cupcake is perfectly happy to be just what it is even if it won't garner food awards or get its own TV show and cookware line. A cupcake is very postmodern zen and unapologetic. It is what it is. You can take or leave it.

The cupcake doesn't care.

Because a cupcake well done is simply perfection.






Karina's Gluten-Free Wheat-Free Vanilla Cupcake Recipe with Mocha Icing

Originally posted August 2009 by Karina Allrich. Updated.

I frosted these little vanilla beauties with mocha flavored icing because I love the combo of coffee and chocolate. But straight up chocolate would also be delicious. As would vanilla.

Ingredients:

1 cup sorghum flour or brown rice flour
1 cup potato starch (not potato flour!)
1 cup white sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 cup vanilla non-dairy milk
1/4 cup organic free-range eggs, beaten, or Ener-G egg replacer, mixed per directions
3 tablespoons coconut oil, melted
1 tablespoon bourbon vanilla extract
1/4 teaspoon lemon juice

Instructions:

Preheat the oven to 350ºF. Line a 12-cupcake tin with paper or parchment liners.

In a mixing bowl, whisk the flour, starch and dry ingredients together. Add in the non-dairy milk, eggs or egg replacer, coconut oil, vanilla and lemon juice. Beat with a mixer until the cake batter is smooth. Do not over-beat.

Using an ice cream scoop, drop the batter into the twelve liners. Smooth out the tops with wet fingers.

Bake in the center of a preheated oven until firm and dome shaped. For me this took about 15-18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.

Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms).

Make your icing.

 

Mocha Icing Recipe

When making frosting, start with a small amount of liquid and add a little bit at a time until you achieve the consistency you want. If the icing gets too runny, add more confectioner's sugar to thicken it. You can also put the icing in the fridge for an hour to help stiffen it.

Ingredients:

2 cups confectioner's (powdered) sugar
2 tablespoons cocoa powder
2-3 tablespoons Earth Balance sticks; or use real butter if desired
2 ounces cold strong coffee, more as needed (or use vanilla coconut or rice milk if you don't like coffee)
1 teaspoon bourbon vanilla

Instructions:

Starting with a small amount of liquid, beat the sugar and cocoa powder to incorporate the shortening, coffee and vanilla. If you need more liquid, add a tiny amount at a time. Beat for two minutes or so until smooth to see what you've got- it becomes more moist as you beat.

If you need to stiffen the frosting, add more confectioner's sugar.

Chill the frosting before using it. I chill it, covered, for roughly an hour. Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.

Cook time: 1 hour Yield: Serves 12



Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 



 photo Print-Recipe.png


 

GFG Notes:

Gluten-free and vegan batters are often stiffer at first. Then they get sticky and stretch. If the batter climbs the beaters, slow down the speed and slightly lift the beaters to encourage the batter to migrate back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle.

For substitutions, please see my guide to baking with substitutions here.

Yes, yes. This recipe has sugar. We enjoy our sugary treats in moderation, don't we?





TRENDING

Sunbutter Cookies

Here's an easy gluten-free cookie recipe made with sunflower butter- a post-modern peanut-free take on those retro peanut butter cookies your Aunt Lizzie used to make. You know, with those jars of Skippy peanut butter (or was it Jif?). Instead of using traditional peanut butter in this recipe, I used sunflower butter, which has a golden nutty flavor not unlike peanut butter, but slightly different. Kinda like peanut butter's wacky, geeky brother. You know, slightly nutty. Fun. Like a bright new bike. And they taste so good you just might want some more. Now, please. I adapted this recipe from a peanut butter cookie recipe (submitted by Erin Smith) to Beyond Rice Cakes , an easy, fun cookbook (especially for teens and students) by Vanessa Maltin, director of outreach and programming at the National Foundation for Celiac Awareness .

Gluten-Free Pumpkin Scones

Sconelicious. You heard me right. Because I know what you're craving.  I'm craving it, too. Something indulgent.  But not overly indulgent.  Sweet.  But not too sweet.  Something warm and tender, and laced with the autumnal spices you've been shaking and dashing and pinching with abandon.  Something using up that leftover half cup of pumpkin sitting in the fridge. Are you with me?  Are ya feelin' me?  Then let's get sconed. Karina xox

Gluten-Free Coconut Flour Apple Cake

As soon as I buy apples and start daydreaming about my favorite fall confections- imagining clear, cool evenings on Cape Cod and Miles Davis' haunting rendition of Autumn Leaves . September turns golden and sultry with a hint of rain, reeling me back into the closet to peel off my boyfriend jeans and fresh new flannel shirt. Faster than Gordon Ramsay can mock sashimi, Yours Truly is grabbing faded summer shorts and my favorite Patriots t-shirt to bake barefoot. See what I do for you? So go ahead, babycakes. Enjoy this new apple cake recipe. Share a slice or two amongst yourselves. Don't worry about me here in my hot little Hollywood apartment. Really. Go. Have some cake. You'll love it. Apple kisses, Karina xox

Gluten-Free Applesauce Cake with Cinnamon Crumb Topping

Apple Cake to the Rescue. Again. I decided to bake a cake. Because trying to wrestle gluten-free pie dough for an apple pie just seemed too fussy. Too complicated. Though in all honesty, that isn't the whole, unvarnished truth. The whole, unvarnished truth is, Yours Truly is more of a cake person than a pie person. It's true- pies have their charm. I've been known to inhale a slice or two of apple pie in my day. But here's the thing. And I'm going to be blunt. Gluten-free pastry crust is simply not as flaky and tender and melt-in-your-mouth wonderful as wheat pastry crust. There. I said it. Fighting words, to some. And if you are among those true believers feel free to disagree. And go eat your gluten-free pie. I bless you with a thousand sprinkles of pie fairy dust. With love. And kisses. And pink ponies. Respectfully. Gluten, you see, is more than a pesky protein with a bad rep. Gluten is what makes pastry dough soft, flaky and tender. Gluten is what

Pumpkin Polenta Recipe with Tomatillo-Avocado Salsa

Vegetarian pumpkin polenta with salsa fresca. The first gifts of Fall have arrived. Time to dig out the Crock Pot and your favorite flannel shirt. If you can find it, that is. It's got to be around here somewhere, right? You used it wore it to death last year. Or was that the year before? The harvest moon is playing tricks with your memory again. The crows outside in the oak trees caw like the crows in tomorrow's dream. Days turn into weeks and lunch turns into next month's breakfast. Hours spill through worm holes of time like so many episodes of Lost . And the Buddha imagines the universe. And gets it close to right . We're talking atoms, people. Particles of teeny tiny specks of even tinier teenier fragments of a single point of something so small the naked eye perceives it as invisible. Yet the Buddha perceived this. In 528 BC. I ponder this as I walk in a stream of brittle bronze oak leaves. The succession of days that adds up to a life is only a

Best Gluten-Free Pumpkin Muffins

We found canned organic pumpkin on the store shelves this week. So be prepared for pumpkin recipes. I, for one, Darling, can't get enough. Pumpkin is my favorite fall ingredient. Maybe because it cozies up to gluten-free flours so well. It adds moisture and depth to g-free baked goods. It flirts with cinnamon and ginger like the sexiest, inscrutable movie star. You know what I'm talking about. It's not overt. Or blatant. It's not over the top. It is subtle. Secure. Pumpkin doesn't demand to be admired. Because it doesn't have to prove itself. It's not a bully flavor that crushes gentler flavors in its wake. It doesn't bark and claw to be Top Dog 24/7. It doesn't have a deep seated need to own the room, to dominate, to control the ingredients it shares a bowl with. Pumpkin goes with the flow. It likes vanilla. And it likes chocolate. You could say, it's bi-flavorful. Which happens to be a quality I admire. Even embody and

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg