|The toppers here are green mint m and m's. This would be MY cupcake! I love chocolate mint.|
3/4 cup butter(or coconut oil--the flavor of the coconut oil in these is wonderful!)
1-3/4 cup sugar
2 tsp gluten free pure vanilla
2 large eggs, room temperature
2 large egg whites, room temperature
1 cup milk(I used coconut to go with the coconut oil)
1/4 cup sour cream(dairy free version here)
3 cups Artisan Gluten Free Flour Blend
2 tsp guar gum or xanthan gum
2-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350 degrees F.
Cream butter and sugar together.
Add vanilla and mix well.
Add eggs one at a time mixing well after each addition.
Add sour cream and milk and mix well.
Mix all the dry ingredients together in a separate bowl. Use a whisk to ensure proper mixing.
Slowly add the dry ingredients to the wet and mix well, scraping the sides of the bowl.
Mix until the batter is completely incorporated and smooth, do not overbeat.
Place batter into liners in cupcake tins and bake for 25 minutes. I got 28 cupcakes from this recipe. Remove from oven and place on wire rack to cool out of pan.
Frost once cooled and enjoy!
These are good even without frosting.
A side note on gluten free cupcakes. We only frost what we're going to eat. Then we put the other cupcakes into the refrigerator in sealed tupperwares until we're ready for more. Then we frost and eat again!
|One of the kids cupcakes.|
Shared with Delicious Dish Tuesdays, This Chick Cooks-Whole Foods Wednesday Recipe Link-up, Gluten Free Wednesdays, Allergy Free Wednesdays, Slightly Indulgent Tuesdays, Domestically Divine Tuesdays, Wise Women Link up, Simple Living Wednesdays, Homestead Barn Hop,
Pin It Now!