Gluten-Free Cupcakes
These gluten-free cupcakes highlight the quality and consistency of Caputo Gluten Free Flour. Light and easy to prepare, they're paired with a smooth vanilla bean frosting for a classic dessert that delivers both flavor and texture.
- Yield: 12 Cupcakes
- Prep Time: 20 min
- Cook Time: 20 min
Ingredients
Instructions
- Preheat the oven to 350°F and place liner into a cupcake pan.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the oil, sugar, and eggs. Mix on low speed for 2–3 minutes, until combined. Add the milk and vanilla bean paste, then mix for 30 seconds to 1 minute, until smooth.
- In a separate bowl, whisk together the Caputo Gluten Free Flour, baking powder, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Evenly divide the batter between the prepared liners. Bake for 18–20 minutes, until lightly golden and a toothpick inserted into the center comes out clean.
- While the cupcakes bake, make the frosting by combining the butter, powdered sugar, milk, and vanilla bean paste in a stand mixer fitted with a paddle attachment. Mix on medium speed until smooth and fluffy. Transfer to a piping bag fitted with a star tip or set aside in a bowl to frost how you like.
- Remove the cupcakes from the oven and let them rest in the pan for 5 minutes. Transfer to a wire rack and allow to cool completely, about 1 hour, before frosting.
- Frost the cooled cupcakes as desired, serve, and enjoy!
Notes
- If you do not have a stand mixer, a hand mixer or a whisk will work for all parts of this recipe.
Products Used In The Recipe
About the Chef
Meet Tori Messinger
Tori Messinger is not only our Sales and Marketing Coordinator, but also a Master Pasta Maker. Before joining the Orlando Foods team, she studied the business behind food at the Institute of Culinary Education in New York City, where she graduated with a secondary degree in Culinary and Restaurant Management.
Afterward, she traveled to Parma, Italy, to perfect the art of pasta making at the Alma Culinary Institute. There, she immersed herself in all forms of Italian pasta, studying under some of Italy's most award-winning chefs. Tori learned the intricate techniques behind both dry and fresh pasta, as well as traditional Italian gastronomy.
With her extensive experience, Tori brings a wealth of knowledge about pasta dough to our team. She continues to collaborate with fellow Orlando Foods chefs, developing innovate recipes and learning from the best in the industry.