Friday, March 27, 2009

Magnolia Bakery Vanilla Cupcakes- The Gluten Free version

My kids love cupcakes- they love, love, love them! When I make muffins- I call them cupcakes and they gobble them up too. I am not sure if it is the smallness and cuteness of a tiny self serving sized cake, or if they just like baked goods.

I have been toying with a vanilla cupcake recipe for months. Most of the GF mixes are dry and crumbly like a Passover style- blech. So, I adapted the famous Magnolia Bakery in NYC recipe to make it gluten free and fabulous. Thanks to the amazing Jules Nearly Normal Flour which measures equal to tradtional wheat flour, this recipe is a version of the delish regular variety- only gluten free, moist, tender and very vanilla-ish.

Cupcakes:

2.5 cups Jules Nearly Normal Gluten Free all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup whole milk
1 teaspoon vanilla extract
1 vanilla bean scraped of the seeds
Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes.Remove from the tins and cool completely on a wire rack before icing.

I usually choose a cream cheese style frosting but I saw this all natural gluten free mix and used it according to the package directions, but added 4 ounces of softened cream cheese to the mix.The colorful sprinkles seen are gluten free and free from all synthetic dyes. These turned out amazing!
The kids ate a few of them for dinner as a special treat- I said we are having dessert now and dinner afterwards and that is the ultimate suggestion to a three year old, or two, or three!

2 comments:

Sarah said...

Hello. I'd like to email you directly--what's your email address??

Helene Eichenwald Slutsky said...

I am akcmachine@aol.com

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