Sunday, September 4, 2011

Gluten-Free Vanilla Cupcake Pair

This is an adaptation of this recipe by How Sweet It Is.
  • 1 egg white
  • 2 Tbsp sugar
  • 2 Tbsp butter, melted
  • 1 tsp vanilla
  • 1/4 C brown rice flour mix
  • pinch xanthan gum
  • 1/4 heaping tsp baking powder
  • pinch of salt
  • 1 1/2 Tbsp milk
1. Preheat oven to 350 degrees. Line a muffin pan with 2 liners.
2. In medium bowl, add egg white and sugar and beat until combined. Add vanilla and melted butter and stir until mixed. Add brown rice flour mix, xanthan gum, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.
3. Bake at 350 for 15-17 minutes, or until toothpick inserted in center comes out clean. Let cool completely, then frost as desired.

Robyn's notes: This is not a fabulous version of the recipe. The cupcakes seemed very dense and slightly rubbery to me, and weren't good on their own, they must be frosted to taste good. However, with a good frosting and with the understanding that I found the original recipe to be more of a muffin than a cupcake, they're reasonable.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

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