Monday, June 4, 2012

Gluten-Free Snickerdoodle Cupcakes

I made these cupcakes especially for Katie. Snickerdoodles are her favorite cookies (she usually requests those instead of cake for her birthday). I'm always trying to perfect my gluten-free baking... always experimenting. I am happy to saw that this was a huge success. Not only did Katie enjoy these cupcakes, but so did everyone else in the house! Even all those that say they don't like anything that's "gluten-free."  With these cupcakes, no one could tell the difference!

Gluten-Free Snickerdoodle Cupcakes
1 cup white rice flour
1 cup coconut flour
1 cup almond flour
1 teaspoon xanthan gum
1/2 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1 stick (1/2 cup) butter, at room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk

1 stick (1/2 cup) butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk (or water)
pinch salt

to make the cupcakes...
In a medium bowl, combine the flours, xanthan gum, baking powder, salt, and cinnamon. In a large bowl, cream together the butter and sugar using an electric mixer until fluffy. Add the eggs and vanilla; mix to combine. Add the dry ingredients alternately with the milk.

Divide the batter into the cups of a 12-cup muffin/cupcake pan that you've prepared with paper liners. Bake at 350 degrees for 18 minutes. Remove from oven and cool in the pan for a couple of minutes. Then remove cupcakes from pan and cool completely on a wire rack.

to make the frosting...
Using an electric mixer, in a large bowl beat the butter and vanilla extract until smooth. Add the powdered sugar, salt, and milk. Beat until light and fluffy.

Top each cupcake with the frosting. Sprinkle with cinnamon sugar and garnish with a mini gluten-free snickerdoodle cookie if desired. You can use my recipe by clicking here.  Enjoy!!

inspired by Annie's Eats (one of my favorite food blogs)

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