½ cup tapioca starch/flour
½ cup potato starch (not potato flour)
1/3 cup white rice flour
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon xanthan gum
¾ cup whole milk or canned coconut milk (not lite)
2 teaspoons pure vanilla extract
½ cup salted butter or Spectrum Organic Shortening, room temperature
1 cup sugar
2 large eggs
¼ cup chocolate sprinkles, optional
1. Preheat oven to 350°F. Place liners in a 12-count cupcake pan.
2. In a medium bowl, mix together tapioca starch/flour, potato starch, white rice flour, baking powder, salt and xanthan gum. Set aside.
3. In a small bowl, mix together milk and vanilla.
4. In a large bowl, beat butter with an electric mixer until light in color and fluffy, about 1 minute. Add sugar and beat until blended, about 1 minute. Scrape down the sides of the bowl. Add eggs, 1 at a time until fully incorporated before adding the next egg. Beat until mixture is fully blended and fluffy. Scrape down the sides of the bowl before adding dry ingredients.
5. Beating on low speed, add dry ingredients in 3 additions, alternating with the milk mixture. Scrape down the sides of the bowl as needed until batter is smooth.
6. Fill the cupcake liners 2/3 full with batter.
7. Place in preheated oven and bake, rotating halfway, until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean or with dry crumbs, about 14 to 16 minutes. When fully baked, cupcakes will be light golden, not browned.
8. Remove from the oven and immediately place each cupcake onto a cooling rack. Cool completely before filling and frosting.
For Egg-Free, Gluten-Free Vanilla Chocolate Mint Cupcakes, omit 2 eggs. Reduce butter or shortening to 1/4 cup. Add 2 teaspoons Ener-G Egg Replacer powder to dry ingredients in step 2. Heat 1/4 cup milk (from the recipe), just until warm. Combine 1 tablespoon golden flax meal or ground chia seeds with warm milk and let cool; add remaining milk. Use this mixture to replace the eggs in step 4.
Gluten-Free Mint Chocolate Ganache Filling
This gluten-free ganache can be made several days ahead and refrigerated in an airtight container. Bring to room temperature before using.
1 cup good-quality dark chocolate, chopped
½ cup heavy whipping cream or coconut milk (not lite)
½ teaspoon pure peppermint extract
1. Place chocolate into a heatproof bowl.
2. Heat cream in a pan over medium heat until hot but not boiling.
3. Pour hot cream over chocolate and let sit 1 to 2 minutes. Gently stir to combine until chocolate is smooth. Stir in peppermint extract. Set aside to cool and thicken up.
4. Using an apple corer, small scoop or knife, core out the center of each cooled cupcake, leaving plenty of cake in the bottom. Fill each cooled cupcake with Mint Chocolate Ganache Filling.
Gluten-Free Mint Chocolate Chip Italian Meringue Buttercream Frosting
For egg-free frosting, go to GlutenFreeAndMore.com/EFbuttercream.
½ cup + 1 tablespoon granulated sugar
1/8 cup cold water
¼ cup egg whites (2 large eggs)
1/8 teaspoon cream of tartar
¾ cup salted butter or Spectrum Organic Shortening
2 teaspoons peppermint extract
1/8 teaspoon (pinch) fine sea salt
¼ cup mini chocolate chips
1. Measure sugar and water into a heavy saucepan and stir just to combine. Cook over medium heat without stirring until sugar mixture reaches 250°F, about 10 to 18 minutes. Use a candy thermometer to gauge the temperature. (To keep sugar mixture from crystalizing, don’t stir it at all while it cooks. Use a pastry brush dipped in water to wipe down any sugar that climbs up the side of pan and crystalizes, taking care not to disturb the mixture in the pan.)
2. While sugar is cooking, beat egg whites with an electric mixer on medium speed to soft peaks. (Whites will look foamy and white. Be careful not to overwhip them.) Add the cream of tartar and continue whipping.
3. With the mixer on medium speed, very slowly pour the hot sugar syrup down the side of the mixing bowl into the whites. Increase mixer speed to high and whip until the mixing bowl no longer feels warm to the touch, about 7 minutes.
4. Stop the mixer, scrape down the sides of the bowl and add butter, peppermint extract and salt. Whip on medium speed until buttercream is fluffy and light. Frosting may separate at first but keep beating until it comes back together, about 5 minutes. Stir mini chocolate chips into frosting. Spoon frosting into a piping bag and top each cupcake. Use a plain, wide piping tip to accommodate the mini-chocolate chips.
Each cupcake contains 505 calories, 32g total fat, 20g saturated fat, 0g trans fat, 101mg cholesterol, 252mg sodium, 57g carbohydrate, 2g fiber, 40g sugars, 4g protein, 33Est GL.
Recipes by Kyra Bussanich, author of Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle (Ten Speed Press). Copyright 2016 by Kyra Bussanich, Kyra’s Bake Shop.Yields 12 cupcakes