Gluten-Free Yellow Cupcakes

Name: Gluten-Free Yellow Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 237 milliliters buttermilk; 3 egg yolks; 3 eggs; 473 milliliters granulated sugar; 1 teaspoons kosher salt; 400 grams millet flour; 300 grams potato starch; 2 teaspoons psyllium husks; 300 grams sweet rice flour; 345 grams (3 US sticks) unsalted butter, at room temperature; 1 teaspoon vanilla extract

Gluten-Free Yellow Cupcakes might be just the dessert you are searching for. This recipe serves 24. One portion of this dish contains roughly 5g of protein, 14g of fat, and a total of 344 calories. It is a good option if you're following a gluten free diet. This recipe is typical of American cuisine. A mixture of psyllium husks, eggs, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat the oven to 375 degrees F. Grease two 12-cup muffin tins. (For best results, use cupcake liners here.)

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

Whisk together the flour mix, the psyllium, baking powder, baking soda, and salt. Set aside.

Ingredients you will need

Baking Soda

Flour Mix

Salt

Equipment you will use

Whisk

Put the butter into the bowl of a stand mixer. Using the paddle attachment at medium speed, whirl the butter and sugar together until they are thoroughly combined, creamy, and fluffy, about 3 minutes. Be sure to scrape down the sides of the bowl with a rubber spatula once in a while.

Ingredients you will need

Butter

Sugar

Equipment you will use

Stand Mixer

Spatula

Bowl

Whisk together the eggs, egg yolks, and vanilla extract. Set aside.

Ingredients you will need

Vanilla Extract

Egg Yolk

Egg

Equipment you will use

Whisk

Finishing the batter: With the stand mixer running, add the egg mixture, one tablespoon at a time, to the creamed butter and sugar. When the entire mixture is incorporated into the butter and sugar mixture, add 1/3 of the dry ingredients to the bowl. When there is no visible sign of flour, add 1/2 of the buttermilk. When that is incorporated, repeat this process, ending with the dry ingredients.

Ingredients you will need

Buttermilk

Butter

All Purpose Flour

Sugar

Egg

Equipment you will use

Stand Mixer

Bowl

Baking the cupcakes: Using a small ice cream scoop, spoon enough cake batter into the prepared muffin tins to fill each one 2/3 of the way.

Ingredients you will need

Ice Cream

Cupcakes

Equipment you will use

Ice Cream Scoop

Muffin Tray

Put the tin into the oven and bake until the cupcakes are slightly firm to the touch and a toothpick inserted into the cupcakes comes out clean, 20 to 30 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Allow the cupcakes to cool in the tins for 15 minutes. Run a butter knife around the edges of the cupcakes, then turn them onto a cooling rack.

Ingredients you will need

Cupcakes

Butter

Equipment you will use

Butter Knife

Wire Rack

Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

Ingredients you will need

Shake