|gluten free vanilla cupcakes|
I made these cupcakes for Father's Day (my dad is also gluten-free) and they were a hit with all! I tend to stick to cupcakes rather than cake (too many failed attempts), but if you're feeling adventurous try this recipe as a cake!
The icing recipe is from my grandmother. She always used to make the best vanilla cake with this caramel icing (at least 1-2 cm thick). Now I've found a way to get the same great taste of grandma's cake in gluten-free form!
(makes 12-15 cupcakes)
2/3 cup white rice flour
1/2 cup tapioca starch
1/3 cup cornstarch
1 1/8 tsp guar gum (or 3/4 tsp xanthan gum)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup margarine
3/4 cup sugar
3/4 tsp vanilla extract
1 tsp vinegar
1/2 cup milk
Sift together dry ingredients (not including sugar).
Cream together margarine and sugar in a separate bowl.
Add eggs one at a time and beat well after each.
Add vanilla and vinegar.
Into the wet mixture, add 1/3 of the dry ingredients, 1/2 the milk, 1/2 the remaining dry ingredients, the rest of the milk, then the rest of the dry, stirring after each addition.
Stir just enough to combine (do not over mix).
Spoon into muffin paper lined muffin tins, filling 3/4 full.
You can use ramekins if you run out of tins.
Let sit for 10 minutes.
Bake at 350 F for 20-25 minutes.
Grandma's Caramel Icing
(makes more than enough for 1 batch of cupcakes - I use 1/2 the recipe)
1/2 cup margarine (or butter)
1 cup packed brown sugar
1/4 cup milk
2 1/2 cups icing sugar (sifted)
1/2 tsp vanilla
In a saucepan, melt margarie.
Add brown sugar and simmer for 2 minutes.
Add milk and bring to a boil for 1 minute.
Remove from heat and add icing sugar gradually while stirring (make sure icing sugar is pre-sifted). Add vanilla and mix well.
Pour over cake or spread onto cupcakes.
It will stiffen as it cools.