Gluten Free Vanilla Cupcakes with Ombre Buttercream Frosting
The best gluten free vanilla cupcakes that are soft and fluffy, and don't fall apart!
Yield: 8 cupcakes
Ingredients
- 1 large egg room temperature
- 1/4 cup olive oil
- [2 teaspoons vanilla bean paste]
- 1 teaspoon pure vanilla extract
- 75 grams organic cane sugar
- 1/4 cup milk I use 2%
- 1/2 tablespoon fresh lemon juice
- [55 grams sweet rice flour]
- 30 grams sorghum flour
- 25 grams blanched almond flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- [buttercream frosting]
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with 8 cupcake liners.
- In a small bowl, whisk together egg and olive oil, vanilla extract, vanilla paste, and sugar.
- In a separate small bowl, mix together milk and lemon juice. Let sit.
- Sift flours into a medium bowl. Then add baking powder, baking soda, and salt. Whisk.
- Add milk mixture to egg mixture, and stir. Then add this liquid to the dry ingredients, and stir using a spatula, until no flour streaks remain.
- Fill each cupcake liner a little over half full, with batter.
- Bake for 17-18 minutes, until golden and toothpick comes out clean.
- Let fully cool.
- Frost as you'd like. I use this this simple vanilla buttercream recipe. In above paragraphs, I give details on how to do the star technique. Store, covered, for 2 days.