Children love cupcakes, as these are perfect springtime sweet treats. Gluten free cupcakes are now trending as people are more conscious about their children’s health, and nowadays it is noted that people are developing allergies to gluten causing health issues. So use of gluten free cupcakes are best alternative option for cake lovers. These are perfectly light, soft, and fluffy and very delicious in taste, making them a great treat for parties.
If you are cooking delicious cupcakes for a person who has either an intolerance to gluten or allergy to gluten. The secret is choosing a recipe that simply does not include wheat flour or any other ingredient that happens to have gluten in it. Always remember to read the food labels, mainly those that have warnings like “may contain” wheat, rye, barley, triticale, spelt, or kamut.. For more consistent baking results, try purchasing gluten-free flour mixes from reputable retailers like Amazon (Gluten free flour) or eBay (buy Flour).
Gluten free cupcake recipe
Ingredients
- Almond powder- ½ cup
- Cocoa powder- 2 tablespoon
- Castor sugar 1/2 cup
- Baking powder- ½ teaspoon
- Baking soda- ½ teaspoon
- Salt- a pinch
- Vanilla essence- 1 teaspoon
- Milk -3 tablespoon
- Gluten free self-rising flour – 150 gm
- Butter- 100 gram
Preparation:
Firstly, preheat the oven to 185 degrees Celsius. Line the cupcake with the butter paper. Mix the dry ingredients, which include gluten-free flour, castor sugar, baking powder, baking soda, a pinch of salt, almond powder, and cocoa powder. Beat them well until they are mixed properly.
Gradually add the melted butter to the mix and stir continuously; you can use an electric mixer. Simultaneously, keep adding milk until it reaches the cake consistency, but do not over blend. Let the batter sit for 10 minutes before baking so the flour absorbs all the essence that has been added. Gluten-free flour takes time to absorb moisture and fats added to it.
Next, fill the batter into the preheated trays and allow it to bake for 20-30 minutes until it turns golden brown.
Buttercream recipe:
Ingredients:
- Cheese cream: ½ cup
- Butter softened: ¼ cup
- Powdered sugar: 2 cups
- Vanilla extract: 1 teaspoon
Add cream cheese and butter to a bowl, then mix in the powdered sugar. Stir the mixture until the sugar dissolves completely, simultaneously adding vanilla extract, and blend it well using an electric blender.
Fill the piping bag fitted with a nozzle (choose the shape based on the preference) with buttercream and swirl it on the top of each cake. For a colorful presentation, add some sprinkles and serve.
Important Tips:
When you wanna add some toppings on your cupcakes, make sure they’re totally gluten-free first, okay? Just grab a little bit and pop it in your mouth to check if it’s got that gritty feel. That way, you know it’s all good to go!
When you make gluten-free cupcakes at home, mix your ingredients to avoid lumps. If you mix too much, you might end up with a sticky texture so stop mixing once the batter looks the same color and consistency throughout. A mixer can help you do this faster, but be careful not to go overboard.
You can also use sugar-free applesauce or fruit puree instead of butter when making cupcakes. This substitutions adds flavor and moisture, while cutting down on saturated fat. Eating less saturated fat may lower your chances of heart disease and high cholesterol. What’s more, this switch gives your cake a soft texture making it even more appealing.