Gluten Free Vanilla Cupcakes with Ombre Buttercream Frosting
The best gluten free vanilla cupcakes that are soft and fluffy, and don't fall apart!
from 1 vote
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Cook Time :
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[2 teaspoons vanilla bean paste]
pure vanilla extract
organic cane sugar
I use 2%
fresh lemon juice
[55 grams sweet rice flour]
blanched almond flour
fine sea salt
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.