The Best Gluten Free Vanilla Cupcakes

I just changed my blog name to Auntie Bethany: The Best Gluten Free Recipes.

I have the eight most amazing nieces and nephews. There is nothing that gives me more joy than being an auntie to P, C, T, H, A, M, H, and A.

Anyways... onto the recipe!

These vanilla cupcakes take a bit of effort, but they are totally worth it!

You'll get a light, fluffy cake with this recipe. I never would have believed that you could make a cake like this from scratch if I hadn't made it myself. It is the perfect gluten free vanilla cake.

First, you're going to beat your butter and sugar until they are nice and fluffy.

And then you'll mix up your flaxseed meal and water and set it aside...

Mix up the dry ingredients...

Add the flax-egg to the butter/sugar mixture...

And then add the vanilla extract...

Heat up the milk...

And alternately add the flour mixture and the milk...

Mix...

And it should end up looking like this

Scoop into your pan

Bake and cool.

And there you have it - the best gluten free cupcakes!

The Best Gluten Free Vanilla Cupcakes

• 1/2 Cup Unsalted Butter, softened
• 1 Cups Sugar
• 2 Tablespoons Flaxseed Meal
• 6 Tablespoons Hot Water
• 1 teaspoon Vanilla Extract
• 3/4 Cup Hot Milk
• 3/4 Cup plus 2 Tablespoons White Rice Flour
• 1/4 Cup plus 3 Tablespoons Cornstarch
• 1/4 Cup plus 3 Tablespoons Tapioca Starch
• 1/2 Tablespoon plus 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda

1. Preheat oven to 350 degrees.
2. Heat the water and add in the flaxseed meal. Set aside for about ten minutes.
3. In a medium bowl whisk together all of the dry ingredients.
4. In a large bowl cream together butter and sugar for five minutes, until light and fluffy.
5. Add a bit of the flaxseed mixture at a time, with the mixer on, then add the vanilla and beat until fluffy again.
6. Add in half of the dry ingredients and blend. Then add half the milk and blend again. Repeat, and then beat it all together for about two minutes.
7. Divide batter between 18-24 paper lined muffin tin holes and bake for 16-20 minutes, or until toothpick comes out clean. 

Original recipe found here.

-Bethany