Gluten and Casein-Free Spice Cupcakes
- Yield: 18 servings
"Hope these cupcakes make your 5th birthday happy. They certainly made my girls ecstatic."—Jean Layton
- 1 1/4cups sugar
- 1/2cup tapioca flour
- 1/2cup sorghum flour
- 1/2cup sweet rice flour
- 1/2cup white rice flour
- 1/4cup brown rice flour
- 1teaspoon baking powder
- 1teaspoon baking soda
- 1/4teaspoon vitamin C crystals ( I use Trader Joe's brand) or ½ teaspoon vinegar
- 1/4teaspoon each nutmeg, ground ginger and ground cloves
- 1teaspoon cinnamon
- 3 eggs
- 1cup almond, soy, or rice milk
- 1/3cup oil
- 1/2teaspoon vanilla extract
- Maple Frosting:
- 1/2cup maple syrup
- 2tablespoons meringue powder (Wilton’s is gluten-free)
- 1/4teaspoon vanilla extract
- Preheat oven to 350F. Line 18 muffin cups with paper liners or grease and dust (with rice flour) 2 (9-inch) round cake pans.
- To prepare cupcakes or cake, combine first 13 ingredients (sugar through cinnamon) in large bowl.
- Beat eggs in second bowl. Add milk, oil and vanilla and milk choice; beat again.
- Stir egg mixture into flour mixture until thoroughly blended. (Remember no gluten = no tough, over-beaten cake. At least GF has one advantage!)
- Spoon batter into muffin cups or cake pans. Bake 20 minutes for cupcakes or 25 to 30 for cake pans. Remove when browned and cakes start to release from sides of pan. Cool completely.
- To prepare frosting, combine all ingredients and beat with a mixer until frosting is fluffy, about 7 minutes. Spread on cupcakes or frost cake.
Testers’ notes: The frosting is a little thin, but very good. We decorated ours with edible gold glitter stars.