Gluten-free yellow cupcakes

Votes: 1

Time:
Complexity: easily
Quantity: 24 pcs.

Nutritional value per serving:

Calories 243, total fat 13.5 G., saturated fats 8 G., proteins 3 G., carbohydrates 30 G., fiber 2 G., cholesterol 78 mg, sodium 129 mg, sugar 18 G.

If you think fluffy, delicious, and soft gluten-free cupcakes are just a dream, trust this recipe! With the right ratio of eggs, yolks, gluten-free flour mix, whipped butter and sugar, and psyllium husk as a thickener, you'll get cupcakes with the perfect texture you'll be proud to serve to your guests at the party. The flour mix for these cupcakes is made from millet flour, gluten-free rice flour, and potato starch. This versatile mix can be used in other gluten-free baked goods. Decorate the cupcakes with frosting before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

420 g of all-purpose gluten-free flour mix, see recipe below
2 teaspoons psyllium
1 teaspoon baking powder
0.5 tsp of soda
0.5 tsp coarse salt
345 g unsalted butter, room temperature
2 cups granulated sugar
3 eggs
3 egg yolks
1 tsp vanilla extract
1 cup of sour milk or kefir

All-purpose gluten-free flour mix

400 g of millet flour
300 g sweet (glutinous) rice flour
300 g potato starch

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: psyllium husk, baking powder, butter, sugar, eggs, vanilla extract, sour milk, kefir, millet flour, rice flour, starch

Cooking the dish according to the recipe:

Preparation:

Preheat oven to 190°C. Grease two 12-cup metal muffin pans. Using paper muffin liners is also recommended.
Mix dry ingredients:

In a bowl, combine gluten-free flour mixture, psyllium husk, baking powder, baking soda and salt.

Beat butter and sugar:

Place the butter in the bowl of a stand mixer. Using the paddle attachment, beat the butter and sugar on medium speed until fluffy, about 3 minutes. Be sure to scrape down the sides of the bowl occasionally with a silicone spatula.
Mix the liquid ingredients:

Combine eggs, egg yolks and vanilla extract in a bowl.
Dough:

With the mixer running, add the egg mixture, one tablespoon at a time, to the creamed butter. Once the mixture is completely incorporated, add a third of the flour mixture. Stir it in and add half of the sour milk. Once it's incorporated, repeat the entire process, finishing with the dry mixture.
Bake the cupcakes:

Using a large ice cream scoop, scoop enough batter into the prepared muffin cups to fill each two-thirds full. Place the cupcakes in the oven and bake until set: the cupcakes should be slightly firm to the touch and a toothpick inserted into the cupcake comes out clean, 20-30 minutes.
Let the cupcakes cool in the pans for 15 minutes. Run a knife around the edges of the cupcakes to loosen them from the pans, then turn them out onto a wire rack.
All-Purpose Gluten-Free Flour Mix:

Pour all the flour into a large container. Large plastic containers are available in the restaurant supply section and are suitable for this purpose. A large glass jar will also work. Shake the container until all the flour is combined and uniform in color.

Note

Variations:
If you don't eat dairy, try making it with vegan butter and vegan buttermilk.

Offers:
This dough can be used to bake not only cupcakes that kids will love, but also a wonderful two-layer cake.