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gluten free carmel cupcakes

(1 rating)
Recipe by
andrea collins
sault ste marie Ontario Canada, ON

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 c
    asian white rice flour
  • 1/2 c
  • 1/2 c
    sweet glutinous rice flour
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1/2 tsp
    xanthan gum
  • 1/2 c
    vegetable shortening
  • 1 1/4 c
    packed brown sugar
  • 1 lg
  • 1 c
    whole milk
  • 1 Tbsp
    vanilla extract

How To Make gluten free carmel cupcakes

  • 1
    Preheat oven to 350 degrees
  • 2
    Line tin with paper liners.
  • 3
    In a small bowl blend all flours starches, xanthan gum, soda and salt, whisk well.
  • 4
    In mixer bowl cream the brown sugar and vegetable shortening. Cream until fluffy.
  • 5
    Add the egg milk, and vanilla, combine medium speed until blended.
  • 6
    Add dry ingredients and mix until well combined.
  • 7
    Pour 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.
  • 8
    Frost as desired when cool.

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