Gluten Free Carmel Cupcakes

Gluten Free Carmel  Cupcakes Recipe

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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


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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


  • 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.

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About Gluten Free Carmel Cupcakes

Course/Dish: Cakes
Other Tags: For Kids, Healthy

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