Gluten-Free Vanilla Birthday Cupcakes

• doses: 20 servings
• tempo ativo: 20 minutes
• tempo total: 40 minutes

Ingredientes

CUPCAKES

2 ¼ cups (337g) gluten-free measure-for-measure flour

½ cup (64g) cornstarch

2 1/2 teaspoons baking powder

1 teaspoon kosher salt

1/2 cup (113g) butter (at room temperature)

1/2 cup (120ml) neutral oil

1 1/2 cups (300g) granulated sugar

4 large eggs (at room temperature)

2 tablespoons vanilla extract

1 1/3 cups (320ml) buttermilk (at room temperature)

FROSTING

1 cup (226g) butter (at room temperature)

4-5 cups (480-600g) powdered sugar

1/4 cup (60ml) milk of choice

2 teaspoons vanilla extract

pinch of kosher salt

Instruções

Make the Cupcakes

Preheat the oven to 350°F. Place paper liners in every other cup of two cupcake tins. Set aside.

In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder and salt.

In the bowl of a stand mixer fitted with a whisk attachment (or use a large bowl with a hand mixer), beat the softened butter and oil together until blended well, about 3 minutes.

With the mixer running on medium-low, slowly add the granulated sugar to the oil and butter. Beat on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.

Add the eggs in one at a time, scraping down the bowl in between each addition. Mix in the vanilla extract, then beat on high for another 2 minutes. You want to incorporate lots of air!

With the mixer running on low, add ½ of the dry ingredients followed by ½ of the buttermilk, mixing until fully combined. Repeat with the remaining dry ingredients and buttermilk.

Using a kitchen scoop or large spoon, fill each baking cup ¾ of the way up. Bake for 18-20 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Repeat with the remaining batter if needed.

Let the cupcakes cool in their pan for 5 minutes, then transfer to awire rack to cool completely.

Make the Frosting

In the bowl of a stand mixer, or using a hand mixer, beat the butter on medium-high speed until creamy, about 2 minutes.

Add 4 cups powdered sugar along with the milk, vanilla and salt. Mix on low speed for 30 seconds, then increase to medium-high speed and whip for a full 2 minutes.

If the frosting is too thick, add a little more cream/milk. If the frosting is too thin, add more powdered sugar to make a spreadable consistency. Frost the cupcakes as desired.

Informação Nutricional

• Calorias: 408 kcal
• Gordura Total: 21 g
• Gordura Saturada: 10 g
• Gordura Insaturada: 9 g
• Gordura Trans: 1 g
• Colesterol: 71 mg
• Sódio: 258 mg
• Carboidratos Totais: 53 g
• Fibra Alimentar: 1 g
• Açúcares Totais: 40 g
• Proteína: 3 g