gluten free cupcakes!
for the last month and a half, we have had our daughter on a gluten free diet. her tummy has always hurt on and off and we tried eliminating milk from her diet with a little bit of success. after a while, we just thought maybe her tummy issues were just her normal state. then our pediatrician noticed on her physical that she had an issue of constipation which maybe a symptom of gluten intolerance. so we did a test of putting her on going gluten free diet and 2 days after starting we had amazing results. the cool thing is that her tummy doesn’t hurt anymore and she isn’t tired all the time. she was always tired after a meal …. her body was trying so hard to digest the gluten! poor kiddo…
so, i’ve been researching on the internet about the different ways to bake gluten free. i’ve tried all the different flours out there and they are pretty good, but the texture is always a bit gritty. but i finally read about the chef from the famous San Francisco restaurant, The French Laundry who created a gluten free flour that is for sale to the public. we just happened to find it at a local grocery store that has many gourmet products, surprisingly whole foods doesn’t carry it. so you can get it on amazon: cup4cup flour
just be aware that it is like the price of gold!!! i think my husband almost had a heart attack when i told him how much a little 3 pound bag cost. but so far i really think it is hands down the best gluten free flour i’ve tried so far! so we made cupcakes yesterday and i substitute the gluten free flour in this yummy recipe. my daughter is obsessed with cupcakes and watches the tv show, DC cupcakes. i haven’t had much experience making cupcakes so i found a recipe on pinterest via the blog The Cake Merchant. a little side note in regards to the cup4cup gluten free flour, it is specially made for pastries and not bread flour. i must agree since i did try making bread (i didn’t read the fine print on the bag) and it did not come out.
Simple Vanilla Cupcakes
yields 12 cupcakes
1/2 cup whole milk (237 ml) at room temperature
1 tsp (5 ml) pure vanilla extract
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature and cut into eight pieces
1 large egg, at room temperature
2 large egg whites, at room temperature
1 1/2 (190 grams) cups cup4cup gluten free flour, sifted
1 tsp (5 grams) baking powder
1 cup (200 grams) sugar
1/4 tsp coarse salt
~ preheat the oven to 350 degrees and line a muffin pan with 12 paper liners
~in a bowl, combine the 1/4 cup of milk, vanilla extract, egg and egg whites.
~in a bowl combine the gluten free flour, baking powder, sugar, and salt. Beat on low for about 30 seconds, until combined.
~add the butter and remaining 1/4 cup of milk and beat on low until moistened. turn the mixer up to medium speed and for 90 seconds.
~scrape down the sides of the bowl, and add the egg mixture in 3 separate additions, beating on medium after each addition.
~divide the batter evenly among the muffin liners. Bake for 18-23 minutes.
~cool completely before frosting.
1 cup (2 sticks, 227 grams) unsalted butter, at room temperature
2 cups (250 grams) powdered sugar
2 tsp (10 ml) vanilla extract
pinch of salt
~with an electric mixer, beat the butter on medium speed until it becomes pale and creamy (2-3 mins).
~add the powdered sugar and salt and beat on low until combined. turn up to medium and beat for an additional 2-3 minutes.
~add the vanilla extract and beat on medium, about 3 minutes.
~fill a decorating bag and frost cupcakes. i just had a pastry bag that had an opening like 1/2 in diameter and just started on the outside of the cupcake and circled around to the middle.
my very proud daughter who loves cupcakes!