Gluten Free Carmel Cupcakes

Gluten Free Carmel  Cupcakes

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andrea collins


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 vote

12 cupcakes
10 Min
20 Min


  • 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 large
  • 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.

Printable Recipe Card

About Gluten Free Carmel Cupcakes

Course/Dish: Cakes
Other Tags: For Kids Healthy

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