It was my kids' birthday yesterday. I made 3 dozen gluten free cupcakes. I had piles of kids at the birthday party and MOST had 2 cupcakes. They were THAT good.
I used my standard flour mix:
1 cup of corn starch
1/2 cup of brown rice flour
1/2 cup of white rice flour
1/2 cup of white rice flour
1 cup of potato starch
1/2 cup of corn flour
1/2 cup of tapioca starch
4 tsp xantham gum
and I used my standard cake recipe I've been using for years:
2 cups of the above flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup of butter
1 3/4 cups of sugar
2 tsp of vanilla
1 1/3 cups of milk
Preheat oven to 350. In a medium bowl, combine flour, baking powder, baking soda salt, set aside. In a large bowl, cream butter and sugar on medium high speed until light and fluffy. Reduce speed to low and add vanilla and eggs one at a time. Add flour and milk. Mix until smooth. For cupcakes bake for 25 min.
For the butter cream icing:
1 1/2 cups of salted butter, softened
2/3 cup Crisco shortening
5-7 tbs heavy cream 2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup
Mix the butter, crisco cream, corn syrup on low speed until smooth. Slowly add powdered sugar until mixed through.
In a word:
YUMMMMM
