gluten free carmel cupcakes
(1 rating)
No Image
I love brown sugar carmel flavour. So I had to just try this on the family. Great with a nice butter cream frosting or just plain. Just an added note, I always use Asian white rice flour as I find it finer and not gritty as reg white rice flour.
►
(1 rating)
yield
12 cupcakes
prep time
10 Min
cook time
20 Min
Ingredients For gluten free carmel cupcakes
-
1 casian white rice flour
-
1/2 ccornstarch
-
1/2 csweet glutinous rice flour
-
1 tspbaking soda
-
1/2 tspsalt
-
1/2 tspxanthan gum
-
1/2 cvegetable shortening
-
1 1/4 cpacked brown sugar
-
1 lgegg
-
1 cwhole milk
-
1 Tbspvanilla extract
How To Make gluten free carmel cupcakes
-
1Preheat oven to 350 degrees
-
2Line tin with paper liners.
-
3In a small bowl blend all flours starches, xanthan gum, soda and salt, whisk well.
-
4In mixer bowl cream the brown sugar and vegetable shortening. Cream until fluffy.
-
5Add the egg milk, and vanilla, combine medium speed until blended.
-
6Add dry ingredients and mix until well combined.
-
7Pour into liners 2/3 full, and bake 25 minutes, or until tester comes away cleam.When tested done, remove to wire rack, leave in pan five minutes, then remove and cool completely.
-
8Frost as desired when cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT