Monday, June 13, 2011

Cupcakes for Everyone!


Makes 12 Gluten, Dairy, Egg, Nut & Soy Free Cupcakes




1 1/2 cups Brown Rice Flour
¼ cup + 4 tsp Potato Starch [1]
3 Tbsp + 1 tsp Tapioca Starch [2]
1 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
1 cup Rice Milk
1 tsp Cider Vinegar
½ cup Dairy & Soy Free Shortening [3]
1 cup Granulated Sugar
¼ cup Applesauce
2 ½ tsp Vanilla Extract

Preheat Oven to 350° and line cupcake pan with liners.

In a small bowl whisk together, brown rice flour, potato starch, tapioca starch, xantham gum, baking powder, baking soda and salt.

Using an electric mixer or a stand mixer with a paddle attachment, beat shortening and sugar together for 30 seconds on medium high speed. Add applesauce and vanilla extract. Beat an additional 2 minutes on medium speed until fluffy and well combined.

Slowly add remaining dry ingredients in three batches, alternating with rice milk. Mix until well combined, scrapping down the sides of the bowl. Evenly divide batter between muffin tins. Bake 20-22 minutes, rotating once.


For Frosting

1 cup Dairy & Soy Free Shortening
4 cups Powdered Sugar
2-3 Tbsp Rice Milk
1 tsp Vanilla

Using an electric mixer or a stand mixer with a paddle attachment, beat shortening on medium high speed for 1 minutes. Sift powdered sugar into bowl using a fine strainer or sieve. Starting on a low speed, combine sugar and add vanilla. Increase to medium speed and add just enough rice milk for the frosting to become easily spreadable.

*Decorators Tip: Fill a Ziploc bag with frosting and cut off the corner for a easy-ready to use piping bag. 

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[1] Not the same as Potato Flour
[2] Also called Tapioca Flour


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P.S. Look who discovered some new Pisca Features!