Gluten Free Manhattan Cupcakes Recipe
1 photo of Gluten Free Manhattan Cupcakes Recipe
By
Tiffany Whittaker
@Tiffanyann0725
1
Try these delicious Gluten Free Manhattan Cupcakes Recipe. They are delectable and light. obtained from simply gluten free website.
Ingredients
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1 cfine white rice flour
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1/3 cfine sweet white rice flour
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1/3 cmillet flour
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1/3 ctapioca starch or potato starch
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1 tspxantham gum
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1/2 tspbaking soda
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1 tspbaking powder
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1/2 tspfine salt
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1/4 cfreshly squeezed orange juice m 1 juicy, medium sized orange
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1/2 chalf and half or milk, at room temperature
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4 Tbspbourbon whiskey (or flavoring)
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1 Tbspsweet vermouth
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1/2 cunsalted butter at room temp
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1 cgranulated sugar
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2 largeeggs at room temp
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1 Tbspfinely grated orange zest (from 1 medium sized orange)
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1 tspfinely grated lemon zest (from 1 average sized lemon)
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FROSTING
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1/2 cunsalted butter, at room temperature
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4 cpowdered sugar
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1 pinchsalt
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5 Tbspbourbon
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1 Tbspsweet vermouth
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·48 maraschino cherries with stems, drained and patted dry
How to Make Gluten Free Manhattan Cupcakes Recipe
- Cupcakes
Preheat oven to 350 degrees. Insert mini cupcake papers into 48 mini muffin tins - In a large mixing bowl, whisk together the white rice flour, sweet rice flour, millet flour, potato starch, xanthan gum, baking soda, baking powder and salt.
In a small mixing bowl combine the orange juice, half and half or milk, bourbon and sweet vermouth. It may look a little curdled, this is fine. - In an electric mixer, preferably fitted with a paddle attachment, cream the butter and sugar together on medium high speed until fluffy, about 3 minutes. Scrap the bottom and sides of the bowl and add the eggs, one at a time, blending well and scraping the bowl after each addition. Add the orange and lemon jest and mix well. Turn the mixer to low and add a third of the flour mixture, then half the orange juice mixture, half the remaining flour mixture, the rest of the orange juice mixture and finally the rest of the flour mixture. Mix until just combined. With a spatula, scrap the sides and bottom of the mixing bowl to ensure all the ingredients are combined.
- Spoon the batter into the prepared muffin tins, filling about ¾ full. Bake for 15 minutes or until the tops of the cupcakes spring back when lightly touched and a toothpick inserted into the center comes out clean. Let cool in the pans fro 5 minutes and then remove to a wire rack to finish cooling. While the cupcakes cool make the frosting.
- Frosting
In a mixer, preferably fitted with a paddle attachment, cream the butter on medium high speed until smooth and fluffy, about 1 minute. Sift in the confectioners’ sugar, add the salt and mix on low to combine. Scrap down the sides and bottom of the mixing bowl then add the bourbon and vermouth. Mix on medium speed to combine. Pipe or dollop the frosting on the cooled cupcakes and top each with a maraschino cherry. - Servings
Makes 48 mini gluten free cupcakes.
About Gluten Free Manhattan Cupcakes Recipe
Course/Dish: Cakes
