I was asked to to a cupcake tower and they consisted of Gluten Free Cupcakes, I was a little worried because usually things I make with the xanthan gum and other weird gluten free ingredients makes it taste bad but these tastes terrific. It’s defiantly a different texture a little more chewy but still good. The lady that ordered has a whole family with celiac disease and one daughter ate 11 of these cupcakes in one day so I would say their pretty good.
Gluten Free Yellow cake
1 1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Put cupcake paper liners in 2 dozen slots.2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cupcakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost with Buttercream frosting.
3 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.