Gluten Free Cupcakes

Gluten Free Cupcakes

Ingredients:

• 280g Gluten Free Flour (i'm still using Our Compliments by Sobeys)
• 1 Teaspoon Xantham Gum
• 54g Cornstarch
• 1/2 Teaspoon Baking Soda
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 140g Butter, room temperature
• 300g Sugar
• 2 Teaspoon Vanilla
• 3 Eggs
• 1 1/3 Cup Milk

Instructions:

1. Preheat oven to 350°F.
2. Line or grease about 18 muffin cups.
3. In a large bowl sift together GF flour, cornstarch, baking soda, baking powder, xantham gum, and salt. Or if you do not have a sifter, whisk thoroughly for several minutes to ensure complete blending.
4. In a medium bowl, using electric beaters, or with a standmixer, cream together the butter and sugar until light and fluffy. This takes at least 5 minutes, sometimes more.
5. Mix in vanilla.
6. Beat in eggs, one at a time, mixing well after each addition.
7. Add creamed butter/sugar/egg mixture to dry along with all of the mix and beat with electric beaters until just combined.
8. Do not over mix. The moment most of the flour is incorporated stop beating. If needed stir batter by hand to finish mixing in flour.
9. I personally use my icecream scoop to portion out cupcake batter and find one just heaping scoop makes a perfect cupcake.
10. Bake in heated oven for 18-21 minutes, until a cake tester comes out clean.
11. Allow cupcakes to cool completely on a wire rack before decorating.

Enjoy!

Notes:

Made these for my sons daycare for his birthday, they are just as good as standard cupcakes, not grainy and good crumb texture.