Directions: |
Directions:This is a traditional white cupcake.
Preheat oven to 350F. Line cupcake tins with papers, set aside. Sift flour, baking powdered salt.
Combine milk and vanilla in a glass measuring cup.
Beat butter till pale land creamy. Gradually add sugar in a steady stream, continue beating until light and fluffy, about 3 minutes. Reduce speed to low.
Add flour mixture to butter mixture in three batches, alternating with the milk mixture and starting and ending with the flour. Do not overbeat.
In a clean bowl with whisk attachment, beat egg whites on a medium-high speed until stiff peaks form. Fold one-third of the whites into flour mixture to lighten. Fold in remaining egg whits into batches, being careful not to deflate the whites.
Pour bater into prepared tins, filling cups to about 1/2 inch from the tops. Bake until a cake tester inserted near the cantors comes out clean and the tops spring back when pressed lightly in the cantor. 18-20 minutes. Remove from oven; let cool completely before icing or storing. |
Personal
Notes: |
Personal
Notes: This is a traditional white cupcake recipe with gluten free flour. There are many available now:
You can use a simple combination
2 cup- rice flour, 1 1/4- tapioca starch, 1 1/4-cornstarch with 1 tbs xanthium gum
Or: Try this
Mock Better Batter
126 g fine brown rice flour
126g white rice flour
63 g tapioca starch
63g potato starch
21 g potato four
12 g xanthan gum
9 g pure powdered pectin
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