Gluten Free Vanilla Cupcakes

Gluten Free Vanilla Cupcakes

This time of year is all about the craziness of life with school schedules starting back, running around with carpooling, and the general tasks of figuring out how to get things done. This is also the time of year that I try to find ways to have fun and celebrate the little things in life . . . like cupcakes. These Gluten Free Vanilla Cupcakes were created for my oldest son's birthday. He's getting older (as we all are) and the birthday thing is really not that cool. So, in true mom fashion, I like to make things a little over the top just to let him know how special he is to me. Hence the seven-minute frosting with sprinkles that adorn the top of these moist and delicious cupcakes. I will also say that these cupcakes are slightly sweet with a cakey texture, which makes them perfect for a sweet topping or served naked for a less sweet treat. With no topping, they remind me of pancakes . . . kind of dense, kind of fluffy, kind of sweet. Yum!

Gluten Free Vanilla Cupcakes

Makes 12 Preheat the oven to 350F. Coat 12 muffin cups with nonstick cooking spray. In a bowl, combine the flours, psyllium fiber and baking powder; set aside. In a mixing bowl, beat the sugar, butter and stevia until well blended. Next add the egg whites to the sugar mixture and mix until combined. Then add the dry ingredients and the milk to the sugar mixture, alternating between them, ending with the milk. Lastly, add the apple cider vinegar and mix well. Evenly distribute the batter between the muffin cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Top with your favorite frosting after they have cooled completely.
Sarena Shasteen
August 23 2017

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