Glutenfree 'Flake 99' Cupcakes Recipe BEST EVER! from glutenfreecuppatea.co.uk
Introduction
If you are looking for a gluten-free cupcake recipe, you have come to the right place. These cupcakes are delicious and easy to make. Whether you are allergic to gluten, have celiac disease, or just want to try something new, this recipe will satisfy your sweet tooth.
Ingredients
To make these cupcakes, you will need the following ingredients: - 1 cup of gluten-free flour - 1/2 cup of sugar - 1/4 cup of vegetable oil - 1/4 cup of almond milk - 2 eggs - 1 tsp of vanilla extract - 1 tsp of baking powder - 1/4 tsp of salt
Substitutions
If you cannot find gluten-free flour, you can make your own by mixing equal parts of rice flour, potato starch, and tapioca starch. You can also use any other type of milk instead of almond milk, such as soy milk or coconut milk.
Instructions
1. Preheat your oven to 350°F (175°C). 2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt. 3. In a separate bowl, whisk together the eggs, vegetable oil, almond milk, and vanilla extract. 4. Pour the wet ingredients into the dry ingredients and mix until smooth. 5. Line a muffin tin with cupcake liners and fill each liner halfway with batter. 6. Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. 7. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Each cupcake contains approximately 165 calories, 8 grams of fat, 20 grams of carbohydrates, and 3 grams of protein. These cupcakes are also low in sodium and cholesterol-free.
Tips
- To make the cupcakes more flavorful, you can add 1/2 tsp of cinnamon or nutmeg to the batter. - You can also add chocolate chips, chopped nuts, or dried fruit to the batter for extra texture. - If you want to make frosting for your cupcakes, you can use any gluten-free frosting recipe or buy pre-made frosting that is labeled gluten-free. - Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
