These gluten free vanilla cupcakes, I have to say I more or less prefer these to my regular vanilla cupcakes! Hope you’ll like them, too.
Gluten free vanilla cupcakes
- 2 cups (235 g) almond flour
- 1/2 cup (75 g) rice flour
- 1 tablespoon corn starch
- 1 cup (235 g) unsalted butter, at room temperature
- 1 1/4 cup (250 g) granulated sugar
- 5 large eggs
- 1/4 cup (60 ml) heavy cream
- 1 teaspoon vanilla paste or Dr Oetker vanilla twist
Today I’m using these super cute cupcake liners.The cool thing about these is that they are made from rice paper and hence edible!
Preheat the oven to 320°F (160°C) and line one or two cupcake trays with 16-18 cupcake cases.
Place the butter in a mixing bowl and mix until very creamy, the consistency should be like mayonnaise.
This will take 5-10 minutes, depending on the temperature of the butter.
This stage is very important if you want moist cupcakes.
Add the sugar and mix for 7 minutes, scraping the sides of the bowl with a rubber spatula.
Meanwhile, sift the almond flour, rice flour and corn starch into a bowl. Set aside.
Add 2 of the eggs to the butter mixture and mix for 30 seconds. Don’t overmix.
Scrape the inside of the bowl with a rubber spatula and add the remaining 3 eggs. Mix for another 30 seconds.
Add the flour mixture in two additions, folding it in with a rubber spatula after each addition.
Pour in the cream.
Add the vanilla paste.
Fill the cupcake cases about three-quarters full, I use an ice cream scoop for this.
Bake the cupcakes on the middle rack for about 15-20 minutes.
The time depends on your oven and the size of the cases, but check with a cake tester after 15 minutes. If it comes out clean, the cakes are ready.
I prefer these as they are, they are so delicious…
If you want some decoration you can drizzle with some lemon glaze.
You can find several frostings and glazes here.
This is my first time baking with edible cupcake cases..
Tips: Don’t leave the baked cupcakes in the tray for longer than you have to.
:Hugs from me to you.
Love, Manuela xo