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for Gluten Free Vanilla Cupcakes

Prep Time: 15 min.
Cook Time: 25 min.
Total Time: 40 min.
Servings: 16

What you need

*1 tablespoon baking powder
*6 ounces/170 grams organic butter, at room temperature and cut into cubes
*6 ounces/170 grams egg whites, at room temperature (I use the eggs from my own hens)
*6 ounces/170 grams gluten free flour (I used a combination of 2 ounces coconut flour, 2 ounces brown rice flour, and 2 ounces potato starch)
*1/2 teaspoon fine sea salt
*6 ounces/170 grams organic sugar
*2 teaspoons pure vanilla extract
*1/2 cup whole milk at room temperature (I use organic raw milk), divided

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How to do it

1. Preheat oven to 350°F. Butter or line muffin pans with cupcake liners.

2. In a medium bowl, combine the egg whites with 1/4 cup of milk and the vanilla. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the flours, sugar, baking powder and salt together on low speed for 30 seconds.

4. Add the butter cubes and remaining 1/4 cup of milk.

5. Mix on low speed until the butter has been incorporated. Increase to medium speed and beat for 1-2 minutes.

6. Scrape the sides of the bowl and add the egg mixture in 3 separate batches; beat on medium speed for 20-30 seconds after each addition.

7. Pour or scoop batter into cupcake liners and bake in preheated oven for 20-25 minutes, or until a cake tester inserted in the center of the cupcakes comes out clean.

8. Let cool on racks completely before frosting the cupcakes.

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Nutrition

Calories
160.97cal ( 8.05% of daily need)
Fat
9.21g ( 14.17% of daily need)
Saturated Fat
5.6g ( 35.02% of daily need)
Carbohydrates
18.3g ( 6.1% of daily need)
Sugar
11.46g ( 12.73% of daily need)
Cholesterol
23.62mg ( 7.87% of daily need)
Sodium
170.33mg ( 7.41% of daily need)
Protein
2.45g ( 4.89% of daily need)
Phosphorus
62.1mg ( 6.21% of daily need)
Vitamin A
278.02IU ( 5.56% of daily need)
Calcium
50.86mg ( 5.09% of daily need)
Fiber
0.97g ( 3.89% of daily need)
Vitamin B2
0.07mg ( 3.86% of daily need)
Selenium
2.58µg ( 3.69% of daily need)
Potassium
106.66mg ( 3.05% of daily need)
Iron
0.42mg ( 2.34% of daily need)
Vitamin D
0.26µg ( 1.72% of daily need)
Vitamin E
0.25mg ( 1.68% of daily need)
Vitamin B12
0.06µg ( 1.03% of daily need)

Breakdown

Proteins
5.9%
Fat
49.98%
Carbs
44.12%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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