![]() ![]() I made these Gluten-Free Vanilla Cupcakes a couple of times in January for one of my daughters birthday's.įinally the last time I made them I found the right amount of ingredients to get the exact flavor and texture that I had been dreaming about.įrom frosting to cake, they are now perfect. I wanted it to be fluffy and crumbly at the same time. My old gluten-free cupcake recipe was fine but I wanted a better texture. I usually work on new recipes, not improving old ones. It's not that it's a complicated recipe or anything. I have been working on perfecting my gluten-free vanilla cupcake recipe since 2010. You are going to love it in these gluten-free vanilla cupcakes. When I first developed this gluten-free cupcake recipe, I used vanilla extract, so please don't think that you have to use vanilla bean paste.Įxtract lends a lovely flavor too. I do love Rodelle's Vanilla Extract, but the paste is dreamy, especially in these Gluten-Free Vanilla Cupcakes. It has such a deep, rich flavor and it's never too much. Now that I've tried it, I may never go back to extract again. Rodelle Vanilla Paste is my newest favorite item to bake and cook with and that's why I use it in my vanilla cupcakes. I use vanilla bean paste these days, but you can easily use Rodell's vanilla extract. ![]() Here's an old photo that I took of these gluten-free cupcakes. You will fall in love with these cupcakes. I really want you guys to see how lovely they are and be excited about how amazing they taste. I've been making these gluten-free cupcakes for years and this is the third time I have redone the photos. ![]() Transfer frosting to a piping bag and pipe frosting onto each cupcake.These are seriously the most incredible, better-than-bakery style Gluten-Free Vanilla Cupcakes! They've been shared thousands of times and people come back weekly to tell me how amazing they are.If too thick, add heavy cream (1 tablespoon at a time). If too thin, add more confectioners' sugar (¼ cup at a time). You can adjust the consistency of the frosting as desired. Add vanilla bean paste and salt and mix until well incorporated.Add the confectioners' sugar and beat again until combined.Add the heavy cream and beat on low speed for 2 minutes. In a large mixing bowl, beat the unsalted butter and cream cheese until smooth and fluffy (3 minutes).Transfer them to a cooling rack to cool entirely before adding frosting. Allow the cupcakes to cool in the pan for 5 minutes. Bake for 25-27 minutes or until centers are springy to the touch and a toothpick inserted comes out clean.Layer with remaining colored batter until cups are two-thirds full. Drop a spoonful of each color of batter into the lined cups.Add a few drops of food coloring to each bowl stir just until combined. Divide batter equally among five bowls.Scrape the bowl and add in vegetable oil and mix again. Add the flour mixture and kefir to the wet ingredients, alternating between the two.Add vanilla extract and almond flavoring and mix. Add eggs one at a time, beating in between.In a large mixing bowl, beat unsalted butter and granulated sugar until it is thick, fluffy, and lighter in color (3-4 minutes).In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt.½ cup unsalted butter, softened to room temperatureĢ ¼ teaspoons LorAnn Organic Madagascar Vanilla Bean Paste LorAnn Liquid Gel Food Colors of choice - In this recipe we used red, orange, green, purple, and tealĢ ounces full fat cream cheese, softened to room temperature Print Recipe PDF Ingredients For Tie-Dye Cupcakes:ġ/2 cup unsalted butter, softened to room temperatureģ/4 teaspoon LorAnn Alcohol-Free Vanilla Extract Top with a delicious, creamy vanilla bean frosting to complete your playful and fun treat. This cupcake recipe was created in honor of our 60th Anniversary! Make all of your retro-themed celebrations extra GROOVY with these bright and electric tie-dye cupcakes using liquid gel food coloring. ![]()
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