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GF Vanilla Party Time Cupcakes

Gluten-free vanilla cupcakes are perfect for any party or celebration. And no one will ever suspect they are gluten-free. This is one of my favorite vanilla cupcake recipes. I found this recipe in the magazine, Living Without.

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These are lip-smacking good even without frosting!!

I wonder…does that make them a muffin?

For this recipe, you will need to prepare a gluten-free flour baking mix:
Betsy’s Gluten Free Baking Mix.

Betsy’s Gluten Free Flour Baking Mix:       Makes 7 1/2 cups
3 3/4 cups garbanzo bean flour
2 1/4 cups potato starch

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.


GF Vanilla Party Time Cupcakes                     Makes 24 Cupcakes
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/4 tsp salt
2 cups sugar
1/2 cup organic palm oil shortening, like Spectrum Shortening for example.
2 large eggs
2 tsp vanilla

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 the flour mix, baking powder, baking soda, xanthan gum, and salt.

In a large mixing bowl beat sugar and shortening until the 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 the 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 had 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 Valentine’s Day.

Store in an airtight container in a cool place, or freeze for longer storage.

Decorate for a party, holiday, or just for fun…and watch them disappear!!

You might also like to try this vanilla cupcake recipe, Plant-Based GF Vanilla  Cupcakes.


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