The Mixer

Three yummy gluten free cupcake recipes

http://itsamixer.com/wp-content/uploads/2013/03/cupcakes-150x150.jpgDigg This

Submit to redditSubmit to StumbleUponShare on Tumblr


Photo source

Here are some fun gluten free recipes to use with your stand mixer

Delicious chocolate cupcakes

What you’ll need

Mix #1
¼ cup of tapioca flour/starch
2 tablespoons of garbanzo bean flour
¼ cup of white rice flour
1/3 cup of gluten-free oat flour
½ teaspoon of baking powder
¾ teaspoon of baking soda
¼ teaspoon of salt
1/3 cup of natural cocoa powder
¾ cup of granulated sugar
1 teaspoon of rice vinegar
1 cup of rice milk
1 ½ teaspoon of gluten free vanilla extract
1/3 cup of canola oil

Mix #2
1/3 cup of gluten free oat flour
1/3 cup of tapioca flour/starch
½ teaspoon of xanthan gum

Makes 12 cupcakes

Quick and easy directions
-Preheat your oven to 350 F and grease a 12 cup muffin pan.
-For mix #1 blend the first nine ingredient together and then set it aside. In another bowl mix the rest of the ingredients and set aside.
-For mix #2 mix together the all of the ingredients and set it aside .
-Now add the rice milk mixture to mix #1 and mix them together well. Now add in mix #2 and blend them all together until it’s nice and smooth. Beat for an extra minute.
-Pour your batter into the muffin pan and bake for 25 minutes or until the center of the cupcakes is firm.

Pumpkin pie cupcakes

What you’ll need

Mix #1
¼ cup tapioca flour/starch
2 tablespoons of garbanzo bean flour
¼ cup of white rice flour
2/3 cup of gluten free oat flour
½ teaspoon of baking powder
3/4 teaspoon of baking soda
¼ teaspoon of salt
1 teaspoon of ground cinnamon
½ teaspoon of ground ginger
¼ teaspoon of ground cloves
¾ cup of granulated sugar
1 cup of rice milk
2 teaspoons of rice vinegar

Mix #2
1/3 cup of gluten free oat flour
1/3 cup of tapioca flour/starch
½ teaspoon of xanthan gum

Makes 12 cupcakes

Quick and easy directions
-Preheat your oven to 350 F and grease a 12 cup muffin pan.
-For mix #1 mix all of the first 11 ingredients together and then set aside. Mix the rest of the ingredients from mix #1 in a separate bowl and set it aside .
-For mix #2 mix all of the ingredients together and set aside
-Now add the rice milk mixture to mix #1 and stir it. Then add mix #2 and blend it all together until it’s smooth. Beat it together for an extra minute
–Pour your batter into the muffin pan and bake for 32 minutes or until the center of the cupcakes is firm.

Yummy Lemon Cupcakes

What you’ll need

Mix #1
¼ cup tapioca flour/starch
2 tablespoons of garbanzo bean flour
¼ cup of white rice flour
2/3 cup of gluten free oat flour
½ teaspoon of baking powder
3/4 teaspoon of baking soda
¼ teaspoon of salt
1 teaspoon of ground cinnamon
½ teaspoon of ground ginger
¼ teaspoon of ground cloves
¾ cup of granulated sugar
1 cup of rice milk
1 teaspoon of lemon juice concentrate
1 teaspoon of natural lemon extract
1/3 cup of canola oil

Mix #2
1/3 cup of gluten free oat flour
1/3 cup of tapioca flour/starch
½ teaspoon of xanthan gum
1 tablespoon of lemon zest

Makes 12 cupcakes

Quick and easy directions
-Preheat your oven to 350 F and grease a 12 cup muffin pan.
-For mix #1 mix all of the first 8 ingredients together and then set aside. Mix the rest of the ingredients from mix #1 in a separate bowl and set it aside .
-For mix #2 mix all of the ingredients together except the lemon zest and set aside
-Now add the rice milk mixture to mix #1 and stir it. Then add mix #2 and blend it all together until it’s smooth. Beat it together for an extra minute. Once all of this is mixed together , stir in the lemon zest.
–Pour your batter into the muffin pan and bake for 25 minutes or until the center of the cupcakes is firm.