K’s Gluten-Free Birthday
K’s birthday is this week and in between blowing up balloons, decorating our parade floats, and petition the Queen for a bank holiday (birthdays are a big deal around here) we developed the perfect gluten-free cupcake. Now, instead of contemplating the thoughts of store-bought. gluten-free cupcakes or naturally gluten-free birthday desserts (can anyone say, “Birthday Smoothies?”) we have outdone ourselves with these birthday cupcakes. They look, smell, and taste exactly like regular cupcakes. They are tender with a beautiful dome top and the slightest crumb. In essence, they’re perfection itself.
Maybe the best part about the cupcakes is how easy they are to make. No kidding: dump the ingredients in the bowl and mix them up. No fancy methods or crazy ingredients. The recipe has a few alterations from the typical cupcake recipe. We increased the baking soda and decreased the baking powder, swapped the butter for oil, and added melted white chocolate to add richness and the “moist crumb” that must be present for a perfect cupcake.
Happy Birthday K! Finally you can have your cake and actually WANT to eat it too.
Ciao for now,
V & K
Gluten-Free Birthday Cupcakes
Makes 12 cupcakes
4 oz white chocolate
6 tbsp vegetable oil
3/4 cup + 2/3 cup gluten-free flour blend
1 tsp baking powder
1/2 tsp xanthan gum
3/4 tsp salt
1/4 tsp baking soda
2 large eggs
2 1/2 tsp vanilla
1/2 tsp almond extract
1/2 cup sugar
1/3 unsweetened yogurt
Frosting for Cupcakes
Preheat the oven to 325 degrees.
Microwave the white chocolate and the oil together until melted, about 2 minutes. Stir after 30 second increments. Whisk the mixture until smooth. In a bowl, whisk the flour blend, baking powder, soda, salt, and xanthan gum.
In a separate bowl, whisk the eggs and vanilla together. Slowly add in the sugar while whisking. Keep whisking steadily while you add the chocolate/oil mixture. Add in the sour cream. Gently whisk in the dry ingredients until the batter is smooth and well-combined.
Pour the batter into the cupcake liners until about 3/4 full. Bake for 20-25 minutes or until the cupcakes are set on top. Once the cupcakes are finished baking, remove them from the oven and let them rest for 5 minutes. Being careful not to burn your fingers, remove the cupcakes from the pan and let them cool on a wire rack for about 1 hour.
It is at this point that you can frost the cupcakes.
Be sure to serve the cupcakes within a few hours after frosting…if they last that long!