I LOVE making cupcakes. They are yummy, adorable, and I feel like they are smaller than a slice of cake so they must be healthier. I am allergic to wheat, though, so baked goods have been kind of a challenge to get right. Let's be honest, gluten free stuff is kind of gross.
I have been working on a gluten free vanilla cupcake recipe for a while, and I think this one is pretty tasty. The cupcakes are soft, moist, and a little springy.
I can't take full credit for the frosting recipe, though, it was sent to me by a co-worker. You can find the original here, although I will include the instructions below. I did make a few adjustments. I don't make traditional buttercream because, for one, I don't like it. I also think it is kind of a pain.
Sparkling Vanilla Cupcake Recipe
1 1/2 cups GF flour mix. (I like Bob's Red Mill in the blue bag)
1/4 tsp baking soda
1/2 tsp baking powder
1 cup granulated sugar
Pinch of salt
1/2 cup butter (room temperature, sliced into half inch sections)
1/2 cup buttermilk
1/2 cup seltzer (I actually used sparkling apple juice, the carbonation is what matters)
1 tsp vanilla
Set oven to 325 F. Line your cupcake pan with cupcake liners. This recipe makes about 12 cupcakes.
Mix your dry ingredients (flour, baking soda and powder, sugar, and salt) in the bowl of your stand mixer. You can sift them, but I find a whisk works just fine. Add the butter and set your mixer to low. Mix until the ingredients are well combined; it should look like coarse sand.
Add the eggs, buttermilk, seltzer, and vanilla. Mix on medium until well combined. Pour into the cupcake liners; fill to about 2/3 full.
Bake for 25 minutes or until you can pull a toothpick out clean. Let cool.
Simple Fluffy Buttercream
1/2 cup butter, softened
7 oz Marshmallow Fluff
1/4 - 1/2 cup powdered sugar
Mix butter and marshmallow fluff with stand mixer until fluffy and well combined. Add powdered sugar until it reaches desired consistency. I'm not kidding, it really is that easy. I used less butter than the original recipe, and I also omit the vanilla. To me, with these changes, the frosting is perfect.
Apply to cupcakes however you prefer. I like a piping bag, but a spatula or knife works just as well.
Cupcakes should keep for about 5 days, refrigerated. I typically bring them back to room temp before serving because the butter in the buttercream hardens. Any questions or comments are welcome!