Wheat-free Vanilla Cupcakes

Name: Wheat-free Vanilla Cupcakes
Total time: 40 min
Yield: 12 regular or 24 mini cupcakes
Ingredients: Ingredients 2 eggs (room temperature) 2 tablespoons vanilla extract 6 ounces unsalted butter, melted 1/2 cup + 1 tablespoon&nbsp; sugar 3/4 cup wheat-free flour mix 1/2 teaspoon&nbsp; salt 1 teaspoon baking powder 1/2 teaspoon baking soda 3 tablespoons&nbsp; milk

By:

Philip Speer

Recipe Information

Total Time:

40 minutes

Servings:

12 regular or 24 mini cupcakes

Using a wheat-free flour mix makes these cupcakes a snap to bake. Enjoy with lemon and vanilla buttercream icing.

Ingredients

2 eggs (room temperature)
2 tablespoons vanilla extract
6 ounces unsalted butter, melted
1/2 cup + 1 tablespoon sugar
3/4 cup wheat-free flour mix
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons milk

Preparation

Preheat oven to 325º F.
In a mixing bowl, blend the melted butter with the eggs and vanilla, then mix in the sugar.
In a separate mixing bowl, combine the wheat-free flour mix, salt, baking powder and baking soda and mix well.
Slowly add the dry mixture to the wet ingredients, mixing well, then add the milk and blend to a smooth consistency. Scoop or pipe the batter into a prepared cupcake pan lined with paper liners. Bake at 325 degrees F. for 20-25 minutes or until a toothpick comes out clean. Let cool to room temperature before icing.