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gluten-free-vanilla-cupcakes
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Recipe for Gluten Free Vanilla Cupcakes

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 0 about 16 cupcakes

Ingredients

  • *6 ounces/170 grams egg whites at room temperature (I use the eggs from my own hens)
  • *1/2 cup whole milk at room temperature I use organic raw milk, divided
  • *2 teaspoons pure vanilla extract
  • *6 ounces/170 grams gluten free flour I used a combination of 2 ounces coconut flour, 2 ounces brown rice flour, and 2 ounces potato starch
  • *6 ounces/170 grams organic sugar
  • *1 tablespoon baking powder
  • *1/2 teaspoon fine sea salt
  • *6 ounces/170 grams organic butter at room temperature and cut into cubes

Instructions

  • 1. Preheat oven to 350°F. Butter or line muffin pans with cupcake liners.
  • 2. In a medium bowl, combine the egg whites with 1/4 cup of milk and the vanilla. Set aside.
  • 3. In the bowl of an electric mixer fitted with the paddle attachment, combine the flours, sugar, baking powder and salt together on low speed for 30 seconds.
  • 4. Add the butter cubes and remaining 1/4 cup of milk. Mix on low speed until the butter has been incorporated. Increase to medium speed and beat for 1-2 minutes.
  • 5. Scrape the sides of the bowl and add the egg mixture in 3 separate batches; beat on medium speed for 20-30 seconds after each addition.
  • 6. Pour or scoop batter into cupcake liners and bake in preheated oven for 20-25 minutes, or until a cake tester inserted in the center of the cupcakes comes out clean. Let cool on racks completely before frosting the cupcakes.