Cupcakes

8 Posted on October 8, 2010 - by Jules Shepard

Categories: Cakes, Recipes

Tags: , Allergy Friendly, Cupcakes, Dairy Free, Gluten Free Birthdays

3 cups Jules Gluten Free™ All-Purpose Flour
1 Tbs. gluten-free baking powder
1/4 cup powdered milk, dairy or non-dairy (I use DariFree Original)
1/4 tsp. salt
1/2 cup butter or non-dairy alternative (I like Earth Balance® Buttery Sticks)
2 cups granulated cane sugar
4 large eggs
2 tsp gluten-free vanilla extract
1 cup milk or non-dairy alternative (vanilla flavor)

Pre-heat oven to 350° F (static) or 325° F (convection). Spray 24 cupcake tins with non-stick cooking spray or line with paper liners.

Whisk together the flour, baking powder, powdered milk and salt and set aside.

In a large mixing bowl, combine the butter and sugar and beat well with your mixer’s paddle attachment, until the mixture is very light and fluffy (approximately 3-4 minutes). Add the eggs next, one at a time, beating well after each addition. Mix in the vanilla with the last egg addition. Slowly add the milk, alternating with the flour mixture and beating in between the additions. Beat until smooth and pour into the prepared pans.

Bake for 20 minutes, turning the pans half-way through if using convection setting. Test the cupcakes for doneness by inserting a cake tester or toothpick in the middle of a cupcake and be sure it comes out clean. The cupcakes will also begin to pull away slightly from the sides of the pans. If necessary, add bake time in 5 minute increments until fully baked.

When done, turn off the oven and leave the oven door open to let the cupcakes cool slowly there for 10 minutes or so, then remove to a cooling rack. After 15-20 minutes of total cooling time, remove from cupcake pans to finish cooling.

Frost only when fully cooled, or wrap the cooled cupcakes with wax paper or plastic wrap and seal inside freezer bags to freeze until ready to use.

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This entry was posted on Friday, October 8th, 2010 at 3:16 pm and is filed under Cakes, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

12 Comments

We'd love to hear yours!

Jessica said: on October 19, 2010

Hi Jules!

I’m planning a gluten-free bridal shower for my friend, and I would LOVE to make her some cupcakes.

One question, does food coloring have gluten in it? And is there a brand that you recommend?

Her wedding colors are pink and brown and I thought it would be a cute idea to make come gluten free chocolate cupcakes with pink frosting.

Any help/advice would be greatly appreciated.

Thanks!
-Jessica
Reply
- Jules said: on October 19, 2010
  
  Now that’s a good friend! I think the chocolate cupcakes with pink frosting sounds adorable! No need really to worry about pink food coloring. Using an all natural food coloring is always preferred (I like Seelect brand – made from beet juice!), but McCormick food colorings are gluten-free and very easy to find. Have a great party!
  Reply
  - Jessica said: on November 1, 2010
    
    Thank you SO much Jules!
    Reply
LaTanya Johnson said: on January 13, 2011

Will I be able to substitute the flavoring in order to make another flavored cupcake, like orange, almond, strawberry etc.?
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- Jules said: on January 13, 2011
  
  Sure thing – just use your favorite gluten-free flavoring in place of the vanilla.
  Reply
  - LaTanya Johnson said: on January 25, 2011
    
    Well, I baked them….using a GF flour that I already had on hand. That GF flour has Garbanzo flour. I don’t know what taste I should expect as this is my first time baking these much less eating them. I swear I taste the garbanzo. Nonetheless, I am starting over tonight with the “right” GF flour, your GF flour. I came across the retailers section and I am so excited to see your product at Whole Foods. I’ll be in Fairfax during my lunch break and go back to the drawing board tonight. Question: Is your flour nut-free?
    Reply
    - Jules said: on January 25, 2011
      
      Hi LaTanya – yes, my flour is free from the top 8 food allergens, including all nuts. Lots of people (including me) taste the bean flours as an aftertaste in baked goods, which is why I don’t use them in my flour or recipes. Be sure to thank the Fairfax Whole Foods for carrying my flour – I used to teach classes there, and they’ve kept it on their shelves due to demand since then. It’s a beautiful store – you’re lucky you work nearby!
      Reply
April said: on April 5, 2011

Jules, you have developed an amazing product!!! I was completely stunned by how well these cupcakes held up, how similar in appearance & mouth feel they are to a gluten cupcake,and how good the overall texture & taste are-not gritty & dense, just light & springy. Thank you! Thank you!

Just one quick question…wondering if decreasing the amount of sugar just a little bit would affect the texture or overall finished product.

Many thanks,
April
Reply
- Jules said: on April 5, 2011
  
  So glad you were thrilled with the results! The sugar does contribute to the nice caramelization on the top of the cupcakes, and whipping the sugar with the butter/sub in the first step adds lightness to the recipe. If you do decide to cut the sugar back some in this recipe, please let me know how it goes! I know it works great in this proportion, and I honestly haven’t had time to experiment much with it to cut the sugar — it seems like every time I need to make cupcakes, I need them right then and I need to be sure they’ll work, so I go back to my tried and true recipe!
  Reply
lena said: on May 25, 2011

Can’t believe how amazing these cupcakes turned out with gluten free flour. so delicious!!!!
Reply
Kristin said: on July 14, 2011

I love your flour Jules! We use it in everything from muffins to pancakes. I am thinking of making these for my son’s birthday as he is GFCFSF. So I was wondering if subsituting the earth balance soy free spread vs the sticks that have soy would have much impact?
Reply
- Jules said: on July 16, 2011
  
  Kristin – thanks so much! I’m so happy you’re enjoying the flour!!! The Earth Balance Soy-Free Spread will likely work just fine in these cupcakes. I can’t say that I’ve tried this particular recipe with that product, but I find it does work well as a substitute in most recipes, except for many cookies. “Spread” products contain different kinds of oils — the kinds that help them to “spread” and have a lower melting point. I would make sure the product is very, very cold when you use it in your recipe, and definitely try it as cupcakes, not as a cake – you should have more success with the results there. If you can get your hands on it, and your son can tolerate coconut, I would HIGHLY recommend Earth Balance’s newest spread: Coconut Spread. It’s also GF/DF/SF and truly tasty! You can also download a free recipe brochure from their site, with recipes using their Coconut Spread product. It contains some GF recipes as well (2 of which are mine, using my flour) – have fun baking and Happy Birthday to your son!!!
  Reply