I found a recipe, a few years ago, for Gluten-Free Cupcakes and I’ve played with it since then. Like a lot of Gluten-Free baked goods, they take some perfecting. This recipe might not be perfect, but it’s called upon for every baby shower, wedding shower and birthday party over the past two years. So I dare you to try it.
Note: this is a basic vanilla recipe. I’ll add in the recipe (below) how to amend it for chocolate or other flavors.
The first thing you’re going to need is the all-purpose flour that I use. This flour is tried and true and an easy swap for traditional gluten all-purpose flours.
I’m not a fan of canned icing, either. Read the label on anything that’s pre-packaged. Some can be ok. But just because something says gluten-free, doesn’t mean that it’s good for you. And while buttercream icing isn’t particularly beneficial, by making it on your own, you eliminate nasty additives.
Cream butter and sugar. Add vanilla and milk once cream and butter are mixed. If consistency isn’t thin enough for your liking, add 1tsp milk until you reach your preference. If too thin, add 2Tbs sugar until it thickens.
It should look something like this:
Once cupcakes are fully cooled, you can begin icing them.
and when they’re all done, you can just stare and marvel at them. right after you taste-test one.
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