By Elizabeth Gordon

Party Cupcakes

MAKES 24 CUPCAKES

Living Without’s gluten-free cupcakes, adapted from the Moist Vanilla Cake recipe, are ideal for a children’s party, a bridal shower or to simply celebrate spring. For egg-free cupcakes, prepare Moist Vanilla Cake. Bake in muffin tins for 18 to 20 minutes.

3½ cups Betsy’s Baking Mix
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
¼ teaspoon salt
2 cups sugar
½ cup organic palm oil shortening
2 large eggs
2 teaspoons vanilla
1⅓ cups low fat buttermilk (or 1⅓ cups coconut milk with 1 teaspoon cider vinegar)

1. Position a rack in the center of the oven and preheat oven to 350 degrees. Line two 12-cup muffin pans with paper liners.

2. In a large mixing bowl, mix together the flour mix, baking powder, baking soda, xanthan gum, and salt.

3. In the bowl of a stand mixer, beat sugar and shortening until mixture resembles a coarse meal. Add eggs and vanilla, beating to blend. Stir in alternating portions of dry ingredients and buttermilk, starting and ending with dry ingredients.

4. Scoop a scant ¼ cup of batter into each muffin cup. Bake cupcakes for 18 to 20 minutes or until the tops are golden and a toothpick inserted in the centers comes out clean.

5. Let the cupcakes cool completely in their pans on a cooling rack. Turn out onto rack and top with Easy Sugar Frosting. Decorate with candy flowers. Let frosting harden slightly before serving.

 

 

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Moist Vanilla Cake

SERVES 8 TO 10

For those of us with food allergies, this is the quintessential birthday cake. It’s particularly scrumptious with Chocolate Buttercream Frosting. Store the frosted cake, covered and refrigerated, for up to three days.

6 tablespoons water
2 tablespoons ground flaxseed meal
1 cup well-shaken unsweetened coconut milk (not light)
1 teaspoon cider vinegar
3½ cups Betsy’s Baking Mix
1 tablespoon + 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
2 cups granulated sugar
½ cup organic palm oil shortening
2 teaspoons vanilla extract

1. Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease three 8-inch round cake pans and line with parchment paper.

2. In a small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes. In another small bowl, make “buttermilk” by combining the coconut milk and cider vinegar. Set aside.

3. In a large mixing bowl, mix together the flour mix, baking powder, baking soda and xanthan gum. In the bowl of a stand mixer, beat the sugar and shortening until they are light and fluffy. Then blend in the flaxseed mixture and the vanilla. Alternately stir in the dry ingredients and the “buttermilk” mixture, starting and ending with the dry ingredients.

4. Pour the batter into the prepared pans and smooth it out with a knife or spatula. Bake the cakes for 25 minutes, or until the tops are golden and a toothpick inserted in the centers comes out clean.

5. Let the cakes cool completely in the pans on a cooling rack. Turn the cake layers out and frost the tops of each layer with the frosting. Transfer 1 layer to a serving plate and stack the other layers on top. Frost the sides of the cake.

Each serving with frosting contains 1133 calories, 63g total fat, 31g saturated fat, 0g trans fat, 0mg cholesterol, 571mg sodium, 151g carbohydrate, 3g fiber, 5g protein.

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Betsy’s Gluten-Free Baking Mix

MAKES 7½ CUPS

This flour blend is enough for about three cake recipes. Whisk it thoroughly each time before using.

3¾ cups garbanzo bean flour
2¼ cups potato starch
1½ cups tapioca starch/flour

1. Measure flours into a large container with an airtight lid. Stir very well with a wire whisk until evenly incorporated and no white spots remain. Then seal the container and shake it vigorously for 1 minute.

2. Store in a cool, dry place for up to 3 months.

Read More on These Topics

• Celiac/Gluten Free
• Cooking
• Dessert