gluten free carmel cupcakes

Name: Gluten Free Carmel Cupcakes
Prep time: 10 min
Cook time: 20 min
Yield: 12
Ingredients: 1 cup(s) asian white rice flour; 1/2 cup(s) cornstarch; 1/2 cup(s) sweet glutinous rice flour; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) xanthan gum; 1/2 cup(s) vegetable shortening; 1 1/4 cup(s) packed brown sugar; 1 large egg; 1 cup(s) whole milk; 1 tablespoon(s) vanilla extract

(1 RATING)

43 Pinches

andrea collins

sault ste marie Ontario Canada, ON

Updated on Nov 17, 2012

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.

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prep time 10 Min

cook time 20 Min

method ---

yield 12 cupcakes

Ingredients

1 cup asian white rice flour
1/2 cup cornstarch
1/2 cup sweet glutinous rice flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup vegetable shortening
1 1/4 cups packed brown sugar
1 large egg
1 cup whole milk
1 tablespoon vanilla extract

How To Make gluten free carmel cupcakes

Step 1

Preheat oven to 350 degrees

Step 2

Line tin with paper liners.
Step 3

In a small bowl blend all flours starches, xanthan gum, soda and salt, whisk well.
Step 4

In mixer bowl cream the brown sugar and vegetable shortening. Cream until fluffy.
Step 5

Add the egg milk, and vanilla, combine medium speed until blended.
Step 6

Add dry ingredients and mix until well combined.
Step 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.
Step 8

Frost as desired when cool.
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