Gluten-Free Yellow Cupcakes
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
43
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tsps
Psyllium (husks)1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Kosher Salt2 cups
Granulated Sugar3
Eggs1 tsp
Vanilla Extract1 cup
ButtermilkDirections:
1
Preparing to bake: Heat the oven to 375 degrees F
2
Grease two 12-cup muffin tins
3
(For best results, use cupcake liners here
4
) Combining the dry ingredients: Whisk together the flour mix, the psyllium, baking powder, baking soda, and salt
5
Set aside
6
Creaming the butter and sugar: Put the butter into the bowl of a stand mixer
7
Using the paddle attachment at medium speed, whirl the butter and sugar together until they are thoroughly combined, creamy, and fluffy, about 3 minutes
8
Be sure to scrape down the sides of the bowl with a rubber spatula once in a while
9
Combining the wet ingredients: Whisk together the eggs, egg yolks, and vanilla extract
10
Set aside
11
Finishing the batter: With the stand mixer running, add the egg mixture, one tablespoon at a time, to the creamed butter and sugar
12
When the entire mixture is incorporated into the butter and sugar mixture, add 1/3 of the dry ingredients to the bowl
13
When there is no visible sign of flour, add 1/2 of the buttermilk
14
When that is incorporated, repeat this process, ending with the dry ingredients
15
Baking the cupcakes: Using a small ice cream scoop, spoon enough cake batter into the prepared muffin tins to fill each one 2/3 of the way
16
Put the tin into the oven and bake until the cupcakes are slightly firm to the touch and a toothpick inserted into the cupcakes comes out clean, 20 to 30 minutes
17
Allow the cupcakes to cool in the tins for 15 minutes
18
Run a butter knife around the edges of the cupcakes, then turn them onto a cooling rack
19
Pour all the flours into a large container
20
(Restaurant supply stores sell large plastic containers that fit this purpose well
21
You could also use a large glass jar
22
) Shake and shake and shake harder until all the flours have become one color