Wintertime means birthdays galore around here. These are some of our favorite vanilla cupcakes to whip together for celebrations (unless someone wants chocolate, lemon, pumpkin spice, caramel-filled, etc.). These have been a hit whenever and wherever I've taken them. They also made an appearance at my brother's gluten-free wedding reception, where they served as the backdrop for all the leftover frosting flavors we had after finishing other cupcakes. Theses particular cupcakes are moist and rich, thanks to the coconut flour. I love them best paired with my marshmallow frosting. Enjoy!
Delicious Gluten-Free Vanilla Cupcakes
Makes 18
Preheat oven to 350 F. Line 18 cupcake cups with paper liners.
Mix together in a bowl:
1/2 cup coconut flour
1/2 cup white rice flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
Mix in until smooth:
1 cup milk
1/2 cup oil
2 tsp vanilla extract (or vanilla bean paste)
Add and mix in until smooth:
6 eggs
The batter will be runny. This is okay because coconut flour absorbs a lot of liquid while cooking.
Fill each cupcake liner 3/4 full.
Bake at 350 F for 15-20 minutes, until lightly golden brown.
Let cool on a wire rack. Then top with my favorite marshmallow fluff frosting OR my favorite chocolate marshmallow frosting.
White & pink swirled marshmallow fluff frosting, with tops dipped in pink sugar. A little girl's 5th birthday only happens once!
What to do with a little extra chocolate marshmallow fluff frosting?! Top delicious vanilla cupcakes, of course!
Delicious Gluten-Free Vanilla Cupcakes
Makes 18
Preheat oven to 350 F. Line 18 cupcake cups with paper liners.
Mix together in a bowl:
1/2 cup coconut flour
1/2 cup white rice flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
Mix in until smooth:
1 cup milk
1/2 cup oil
2 tsp vanilla extract (or vanilla bean paste)
Add and mix in until smooth:
6 eggs
The batter will be runny. This is okay because coconut flour absorbs a lot of liquid while cooking.
Fill each cupcake liner 3/4 full.
Bake at 350 F for 15-20 minutes, until lightly golden brown.
Let cool on a wire rack. Then top with my favorite marshmallow fluff frosting OR my favorite chocolate marshmallow frosting.
Filled them halfway with plain batter, then dropped spoonfuls of purple in the center.
Purple was followed by pink, for a crazy cupcake surprise inside for the kids!
They looked a little odd without frosting, but the kids absolutely loved the colorful insides. I think I'll swirl them a bit next time.
Not as exciting, plain vanilla cupcakes - ready for frosting!
The almost 2 year old - tempting herself by trying to grab the cupcake on the end despite mom repeatedly telling her not to touch it.
The birthday girl herself! Winter hats and curly hair = wintry chaos. These colorful cupcakes were a huge hit at school!
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