Recipe: Sweet Freedom Cupcakes {GF+EF}

by holli on July 11, 2012

Fresh Strawberry Topped Cupcakes

Despite the hot summer weather, cupcakes are worth the time in the kitchen. They’re yummy out of the freezer! With birthday parties galore this month, I made up a batch of Vanilla Gluten Free+Egg Free cupcakes and put them in the freezer to enjoy  – I bring them to parties when I don’t know if there will be any alternatives for my GF+EF son. And, everyone who has tried them were pleasantly surprised they were made without those key ingredients.

For my son’s Birthday party, I also perfected a chocolate version. So, this is a double recipe post!

First, we must talk about flour. For those of you used to baking with gluten flours, you must not expect GF Flours to feel or act the same. This was something I had to get used to in terms of texture and density in my baked goods. Some of my first muffins came out with a crisp exterior and fluffy interior – thankfully I loved it. With some experimenting, I’ve finally got a recipe to be more like a traditional cupcake.

There are many GF flour blends on the market. Some of them are better than others when it comes to texture and even flavor (some are grainy or have a slight after taste). I’ve used Arrowhead Mills, Bob’s Red Mill, Avec and Gluten Free Dreams for cupcakes, pancakes and waffles. I finally decided to make my own blend after reading about the experience Gluten Free Girl had with a bounty of successful recipes. She’s got years of experience and a Professional Chef for a husband. So, once I finally tried it, I can honestly say you’ll get the best results when making your own blend. Gluten Free Girl just created a short “how to” video – watch and you’ll see how easy it is. She also provides a nice list broken down to types of flours to choose from – there are many! And, I love her take on the flavors each kind of flour give.

The only trick to making your own blend of flour is measurements. Gluten Free Girl explained that a cup is not an equal cup with a variety of flours due to density. So, she recommends weighing flours for making a blend and even baking. Now, at first, this stood in my way of trying her recipes. I just wanted to use what I had to bake. But, once I finally got a scale and tried it out, I learned she was a wise woman.

For the cupcake recipes I’m going to share with you, I made a GF Flour Blend to most resemble White Pastry Flour (to the best of my ability, I don’t think there is any true replacement). If you don’t want to make your own, the Cupcake Recipes should work just fine using a store bought blend.

Cupcake Flour Blend:

300g Arrowroot Powder

500g White Rice Flour

2oog Brown Rice Flour

Blend thoroughly, makes about 8 cups.

For the sake of a recipe everyone could use, I created the Cupcake Recipe using Cups instead of weight. Also, these are Gluten and Egg Free, and mostly dairy free except for the use of butter. Using Coconut Oil for substitution will work, but I find coconut oil to be more oily. So, I’d recommend experimenting with the amount used, possibly using less than a cup.

Chocolate Cupcakes out of the oven.

Recipe: GF+EF Chocolate or Vanilla Cupcakes



3 Cups Flour Blend

1/4 Cup Chocolate Baking Powder

1 and 1/2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 and 1/2 Cups Sugar

1 Cup Rice Milk

1/2 Cups Applesauce

2 Tablespoons White Vinegar

1 and 1/2 Teaspoon Vanilla

1 Cup Butter

Blend the dry ingredients together. In another bowl, cream together the Butter, Sugar and Vanilla. Add the Rice milk, Applesauce and Vinegar to the creamed butter and blend well. Add the dry blended ingredients to the wet in half cup increments until combined. Fill cupcake papers 3/4 the way full. Bake for 30 minutes at 350 degrees. Doing the Toothpick test is best – remember if it comes out clean, they’re ready. Let cool in the cupcake pan for about 5 minutes, then out on a cooling rack until you’re ready to frost.

To make Vanilla GF+EF cupcakes, you simply omit the Chocolate Baking Powder.

Enjoy these with frosting, glaze or fresh from the oven! They freeze well for a couple weeks, and last about 2 days without losing their fresh from the oven taste. I love the old fashioned butter cream frosting, but have also enjoyed a simple sugar glaze with fresh fruit on top.



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