Hold your sparks, friends! This recipe takes the cake, literally. We have taken our favorite funfetti cupcakes of the crowd and we have made them undetectably Gluten without! Your friends and family will ask for the recipe for these soft, spongy gems, perfectly wet and incredibly delicious!
The capture? There is no capture. They are made in 1 bowl With fair 10 ingredients! What are you waiting for? Let’s bake some cupcakes!
The inspiration for these cupcakes came from our favorite source, you! After receiving many questions about how to make a gluten -free version of our Funfetti cupcakes, we decided to enter the kitchen and solve it!
We did many Tests, using our best gluten -free vanilla cake and gluten -free vegan vanilla cake to inspire themselves. They ate innumerable cupcakes. Hard work, I tell you! 😉
Initially we were attracted to the ease of a gluten -free flour mixture bought in the store, but the results were short. We would not settle for nothing less than undetectably gluten without!
The winning combination to guarantee Light and fluffy cupcakes? Almond flour for a cake texture, potato starch for lightness and brown rice flour for the structure.
Cane sugar maintains the taste (and color) neutral and vanillaWhile baking powder provides yeast, Without dairy The milk makes it a dough, and the egg adds more spongy and binding!
We tried vegan variations, but they simply did not cut it for a cake that could even fool our gluten -love friends.
The final ingredients? Vanilla and sea salt extract for Classic Funfetti cupcake flavor. And, of course, they would not be Funfetti cupcakes without the sparks! Any pinch of rainbow will serve, but we love supernatural for an option without any artificial color or flavor.
We are very excited to try these funfetti cupcakes! Are:
Spongy
Wet
Tender
Infused
Incredibly delicious
Very shared
And very funny!
Bring them to birthday parties, summer celebrations or do a lot just because you want! His gluten -free friends will be especially grateful, but we have the feeling that even the dining rooms that can enjoy everything will ask for a second cupcake.
More gluten -free cupcake recipes
If you try this recipe, let us know! Leave a comment, qualify and not forget to label a photo @minimalistbaker on Instagram. We love knowing about you! Enjoy, friends!
Portions 9 (Cupcakes)
Prevent your screen from getting dark
- 1 ⅓ cup almond flour
- 1/3 cup Potato starch (1/3 Colim cup = 1/3 cup + 1 tablespoon)
- 1/4 cup brown rice flour
- 23 cup cane sugar
- 1 ½ teaspoonful baking powder
- 1/2 teaspoonful sea salt
- 23 cup milk without dairy (Plain, without sugar // we use almond // we do not recommend canned coconut milk // If it is not free of dairy, dairy milk should also work)
- 1 big egg* (organic, raised in pastures when possible)
- 1 teaspoonful Vanilla extract
- 1/3 cup multicolored sparks (Make sure it is without friendly gluten // we like supernatural rainbows)
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Preheats its oven at 350 degrees F (176 C) and aligns a can of Muffin / Cupcake with 9 paper coverings (adjust the amount if it alters the default number of portions).
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To a medium bowl, add almond flour, potato starch, whole rice flour, cane sugar, baking powder and sea salt. Beat well until it is completely incorporated. Then add the milk without dairy, the egg and the vanilla extract. Beat again until it is combined. Add the sparks and stir gently to combine.
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Divide the dough between the cupcake coatings (filling them not entirely full, but almost) and bake for 23-28 minutes, or until the center sprouts when it is touched or a stick can be removed with only a few crumbs.
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Let the cupcakes cool up in the pan for 5 minutes before transferring to a cooling rack to allow to cool completely (~ 1 hour). Frost option with butter cream glaze or coconut whipped cream, decorate with more sparks and serve.
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Better enjoyed in 2 days. To keep the cupcakes wet, place it in a sealed plastic bag or cover with a cake cover or a wide bowl. If you use a glaze that melts at room temperature, wait for frosts to just before serving (recommended), or refrigerate the shelf cupcakes and then put them at room temperature for 1 hour before serving.
*Nutritional information is an approximate estimation calculated without glaze or additional sparks.
Service: 1 Magdalena Calories: 238 Carbohydrates: 33 gram Protein: 4.5 gram Fat: 11 gram Saturated fat: 0.8 gram Polyunsaturated fat: 2.2 gram Monounsaturated fat: 5.7 gram Trans fat: 0 gram Cholesterol: 21 mg Sodium: 232 mg Potassium: 152 mg Fiber: 2 gram Sugar: 19.3 gram Vitamin A: 55 IU Vitamin C: 0 mg Calcium: 121 mg Iron: 0.9 mg
