![]() STEP SIX: To make the buttercream frosting, beat a stick of butter until it's light and fluffy, about 5 minutes. Allow the cupcakes to cool completely before frosting. STEP FIVE: Fill up your cupcake liners just a little bit more than halfway. Stir to combine, then add the rest of the dry mix and stir until you have your batter. Add dry mix again, then the rest of the milk. Start with a third of your dry mix, then stir in half of the milk. STEP FOUR: You'll want to add your dry ingredients into your wet ingredients next, but we're doing this in 3 parts. STEP THREE: Add in the egg replacer, sugar, and vanilla. STEP TWO: In a separate, larger bowl, beat the sugar with the butter and oil until it's nice and smooth. STEP ONE: Start by combining the dry ingredients in a small bowl and set aside. Oil: I tend to use canola oil when baking but a vegetable oil would work, too.Milk: You can use whole milk or reduced fat milk in this recipe.If you're not looking to make eggless cupcakes, feel free to use 1 egg instead. Egg replacer: Again, Bob's Red Mill is my go-to here.And because this is a cup for cup flour, you should be able to use AP flour if you're not gluten free. However, any blend should work well in this recipe as long as it contains xanthan gum. Gluten Free Flour: My favorite GF flour blend is Bob's Red Mill 1 to 1.Feel free to tint your buttercream using gel food coloring, add sprinkles, try out different piping techniques. These gluten free vanilla cupcakes are perfect for birthdays because you can get really creative with the decorating. I've found that using both oil and butter is the key to achieving the perfect texture AND flavor. I've tested this cupcake recipe using only oil, only butter, and a mix of both. They're not cloyingly sweet, because we're getting plenty of sugar in our frosting. This vanilla cupcake recipe is straightforward but these little guys are far from basic. If you are a fan of this recipe, check out my gluten free carrot cake cupcakes, chocolate cupcakes, and my chocolate peppermint cupcakes. And because everyone loves a good cupcake, I figured I would share my take on gluten free vanilla cupcakes (without eggs, of course), complete with buttercream frosting. If you’re looking for that special something to go with your Cinco de Mayo spread, look no further than these gluten free churro cupcakes! You’ll be asked for the recipe, I guarantee it.Sometimes you just need a super simple recipe. I love that it’s a little different from the norm. ![]() The cinnamon mixture bakes up kind of crackly, which I just love! Top with a light and fluffy cinnamon buttercream and a little pie crust “cookie.” The swirl on top of these gluten free churro cupcakes is Trophy Cupcake’s signature “Trophy wave” that Jennifer Shea teaches how to do. In the class, she shares many of her recipes and techniques for making the best cupcakes, and I love ALL of them!Īfter making the simple vanilla cupcake batter, sprinkle each with a cinnamon sugar mixture before baking. Jennifer is the owner of the famous west coast Trophy Cupcakes. The class I took to learn how to make these cupcakes was The Perfect Cupcake by Jennifer Shea. ![]() Right now, they’re having a special that will allow you to try a month of Bluprint for only $1!!! That is such an outstanding deal, you really shouldn’t pass it up. And I have to give credit where credit is due. I have to say that SO MANY of my recipes and knowledge come from classes I’ve taken on Bluprint. Lol! At some point, the churro became one of Mexico’s most well known treats. ![]() I’m pretty sure Spain was where they originated, but I could be totally wrong about that so don’t quote me. The chocolate sauce probably made them sweeter, but the churros in and of themselves were just a fried dough. One thing my mom remembers is that these churros weren’t very sweet at all. Although I don’t remember much, my mom said there were big cauldrons of oil on the street corners where people would fry churros. We used to live in Spain when I was very little (my dad was in the Navy). Get ready for Cinco de Mayo with these wonderful gluten free churro cupcakes! They’re vanilla cakes with a cinnamon-sugar crust and a luxurious cinnamon buttercream. ![]()
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