Gluten-Free Blueberry Cake Cupcakes
A Blueberry July
Just in time for July Fourth, here's a sweet little recipe for blueberry cake cupcakes. I know that's redundant- calling it a blueberry cake cupcake. I mean, how can a blueberry cake be a cupcake too? It's either cake or cupcake. It can't be both.
These may be...
|Colander filled with blueberries. ©2009 Karina Allrich.|
Karina's Blueberry Cake Cupcakes Recipe
Recipe posted June 2008- updated.
The flour blend as well as the kind of sugar you use will influence the flavors in these cupcakes. If you don't care for the taste of buckwheat, use a brown rice flour instead. Also- I like to use organic golden brown sugar in my gluten-free dessert recipes because I think it adds more flavor and depth to my recipes. Gluten-free flours often taste a little strange. That is also why I use at least 2 teaspoons of bourbon vanilla in my recipes. Bottom line? Gluten-free baking needs a little flavor spike.
Whisk together in a mixing bowl:
3/4 cup sorghum flour
3/4 cup rice flour or GF oat flour
1/4 cup GF buckwheat flour or GF millet flour
1/2 cup tapioca or potato starch
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon xanthan gum
1/8 teaspoon nutmeg
1 teaspoon very fine lemon zest- save the lemon for glaze, if you desire
In a separate mixing bowl beat together:
2 large free-range eggs, beaten- or Ener-G egg replacer
1 cup light brown sugar, packed
1/2 cup Spectrum Organic Shortening or organic coconut oil
1/2 cup warm non-dairy milk, more as needed
2 teaspoons bourbon vanilla extract
Preheat the oven to 375ºF. Line a 12-muffin tin with paper liners.
Add the wet into the dry ingredients and beat to combine; beat on medium for 3 minutes. If the cake batter appears too dry, add more non-dairy milk, one tablespoon at a time until it becomes a smooth batter.
If you'd like to do a lemon glaze, combine:
Juice of 1 large lemon
1/2 cup confectioner's (icing) sugar, more as needed
Drizzle glaze over still warm cupcakes.
Makes 12 cupcakes.
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Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.