Vanilla Cupcakes Gluten Free & Frosting ATK

By mariannefeldman

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TEST KITCHEN TIP
Although the cupcakes can be baked a day in advance, once frosted, they're best served within a few hours.

RECIPE Birthday Cupcakes

MAKES 12 CUPCAKES

Ingredients

• Although the cupcakes can be baked a day in advance, once frosted, they're best served within a few hours.
• Do not omit the xanthan gum; it is crucial to the structure of the cupcakes. If you prefer, use your favorite frosting.
• 4 ounces white chocolate, chopped
• 6 tablespoons vegetable oil
• 6 1/2 ounces (3/4 cup plus 2/3 cup) ATK Gluten-Free Flour Blend
• 1 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 1/2 ounces (1/2 cup) sugar
• 1/3 cup sour cream
• 2 cups Easy Vanilla Frosting (recipe below)

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 12-cup muffin tin with paper or foil liners.

2. Microwave white chocolate and oil together in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Whisk mixture until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, xanthan gum, salt, and baking soda together.

3. In large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and sour cream until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.

4. Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until cupcakes are set on top and spring back when pressed lightly, 20 to 22 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from tin and let cool completely, about 1 hour. (Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.)

5. Spread or pipe frosting over top of cupcakes and serve.

Flour Substitution This recipe was also tested with two store-bought flour blends. You can use 6 1/2 ounces (2/3 cup plus 1/2 cup) of King Arthur Gluten-Free Multi-Purpose Flour or 6 1/2 ounces (1 1/3 cups) of Bob's Red Mill GF All-Purpose Baking Flour. Note that cupcakes made with King Arthur will not rise as well and will taste slightly pasty, and cupcakes made with Bob's Red Mill will have a coarser crumb and a distinct bean flavor.

RECIPE Easy Vanilla Frosting

MAKES 2 CUPS

Even if you omit the 1/8 teaspoon of salt, salted butter will ruin this recipe. The heavy cream is a simple refinement that gives this fast frosting a silky quality—don't omit it.

12tablespoons (1 1/2 sticks) unsalted butter, cut into 12
pieces and softened

1 1/2 tablespoons heavy cream
1 1/4 teaspoons vanilla extract
1/8 teaspoon salt
6 ounces (1 1/2 cups) confectioners’ sugar





1. Using stand mixer fitted with whisk, whip butter, cream, vanilla, and salt together on medium-high speed until smooth, 1 to 2 minutes. Reduce mixer speed to medium-low, slowly add sugar, and whip until incorporated and smooth, 1 to 2 minutes.

2. Increase speed to medium-high and whip frosting until light and fluffy, 3 to 5 minutes.