Gluten-free cupcakes. Never before have I succeeded in making a batch that hasn’t deflated, tasted like salt or burned. I think that my failure has been trying to adapt gluten-filled recipes with gluten-free ingredients, which does not factor in the differences in consistency or form.
Today I took an easier route, going online to find cupcake recipes based on Betty Crocker’s Gluten-Free Bisquick. I found a pretty simple recipe, and here it is, with some of my additions:
1 1/2 cups of gluten free bisquick
1/4 cup milk
1/2 cup sugar
1/4 cup apple sauce
1 teaspoon vanilla extract
Preheat the oven to 375 degrees. Mix ’em all together, pour them into the cupcake pan (making 14 individual cupcakes) and bake them for 18 minutes. Let them cool, and then in a separate bowl, create the frosting:
Slowly combine 2 1/2 cups of powered sugar, 1/4 cup milk, 2 teaspoons vanilla extract, 1/2 cup of butter. I also recommend adding gluten-free instant chai tea latte mix to make the frosting taste like Christmas spice and happiness.
After the cupcakes cool, frost them and enjoy! In the future, I would add a little less butter to the frosting, and more powered sugar to improve the consistency.