October 14, 2012

GF Pumpkin Spice Cupcakes

Today I made a version of this particular recipe.

Serious Eats posts a Gluten Free recipe on Tuesdays very often.

Here is my version of the recipe from Serious Eats...

  • For the Cake
  •  Dry Ingredients
  • 2 1/4 cups Rice Flour Blend (rice flour, tapioca flour, potato starch blend)
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup cornstarch
  • 2 teaspoons baking soda
  • 2 teaspoon Pumpkin Pie Spice
  • 1/2 tsp Cardamom
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt

  •  Wet Ingredients
  • 1 1/2 cups buttermilk
  • 1/4 cup vegetable oil
  • 1/4 cup pumpkin puree
  • 2 large eggs

  •  For the Icing
  • 4 ounce butter, softened
  • 4 cups confectioners' sugar, sifted
  • 5 tablespoons milk
  • 1 teaspoon vanilla extract
Adjust oven rack to middle position and preheat oven to 350°F. 
Line 24 muffin cavities with paper liners.
Measure out all dry ingredients and mix together.  Set aside.
In a separate bowl mix all wet ingredients together.
Using a whisk or an electric mixer add dry ingredients to wet and blend for about 2 minutes until all lumps are broken up and it is smooth.
Fill muffin cups 2/3 full with batter. 
Bake cupcakes until a cake tester inserted into the center comes out clean, about 20 minutes.
Remove from pans to cooling rack and let cool at least 30 minutes before frosting.
In a bowl, combine powdered sugar and butter. Cream until crumbly. Add milk and vanilla. Cream until smooth. Icing should be spreadable. If needed, add an additional 1/2 tablespoon milk. Spread icing on cooled cupcakes. Cupcakes can be stored for up to three days at room temperature or frozen for one month.

I easily got 24 cupcakes out of this recipe instead of the 20 specified in the original recipe.  It was very moist and flavorful.  I served them to a crowd that could not tell they were gluten free.  Winning recipe indeed!

Here is the finished cupcake...

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