Let’s make cupcakes!
Gluten-free vanilla cupcakes for any party or celebration. And no one will ever suspect they are gluten-free.
These are lip-smacking good even without frosting!!
I wonder…does that make them a muffin?
1 1/2 cups tapioca starch/flour
Measure flours into a large container for storage with an airtight lid.
Stir the flours well with a wire whisk until evenly incorporated and no white spots remain.
Then seal the container and shake it vigorously for 1 minute. Store in a cool, dry place for up to 3 months or store in the freezer.
1 1/3 cups low fat buttermilk (or 1 1/3 cups dairy-free substitute with 1 tsp cider vinegar) I used soy.
Preheat oven to 350. Line two 12 cup muffin pans with paper liners.
In a medium bowl, mix together the flour mix, baking powder, baking soda, xanthan gum, and salt.
In a large mixing bowl beat sugar and shortening until mixture resembles a coarse meal. Add eggs and vanilla, beating well. Mix in alternating portions of dry ingredients and milk product, ending with dry ingredients. I did this using half of each at a time.
Scoop just under 1/4 cup of batter to fill muffin cups, they will be about 3/4 full. Bake for about 20 minutes or until top springs back when lightly touched.
Remove from oven and let set pans on cooling racks. I removed the cupcakes after about 5 minutes even though the recipe said to leave them in the pans until they have reached room temperature.
When cooled completely frost with your favorite frosting. I used gluten and dairy-free pre-made frosting. Pillsbury Creamy Supreme Vanilla. Chocolate Fudge is also gluten and dairy-free. I’m sure there are many others, but these are my favorites. Add decorations to suit the occasion. Mine were made around Valentines Day.
Store in an airtight container in a cool place, or freeze for longer storage.
Decorate for a party, holiday, or just for fun!!
Watch them disappear!!