Baking for the Summertime Garden Party Wedding shower. Can't wait to show how everything turns out.
Working Menu: Finger Foods
Spinach Balls, Carrot Cake Balls for the GF/CF/SF of us, and Cupcakes!
I split the batter in four bowls and added the flavorings to make vanilla, lemon, chocolate and red velvet batter, baked then frosted them. Each was delicious and very moist.
- 1 1/2 cups white rice flour
- 3/4 cup tapioca flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon xanthan gum
- 4 eggs
- 1 1/4 cups white sugar
- 2/3 cup mayonnaise
- 1/2 cup milk
- 2 teaspoons gluten-free vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Line muffin tin with papers, makes 24 regular sized cupcakes.
Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
Mix the eggs, sugar, and mayonnaise until fluffy. While beating, add half the flour mixture, then half the milk and the second half of flour and end with the milk and vanilla and mix well.
Bake at 350 degrees F (175 degrees C) for 15-20 minutes. Cupcakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean.
****Lemon cupcakes – Add 2 teaspoons lemon extract and one drop yellow food color. Fill with a squirt of lemon pudding filling and frost.
****Chocolate cupcakes – Add ¼ cup dutched cocoa to the batter. Fill with a squirt of white cream filling and frost with chocolate.
****Red Velvet cupcakes – After adding ¼ cup cocoa, add 1 drop red coloring at a time until just right. (Mine color is industrially powerful!) Frost with cream cheese frosting.
Let cool completely then frost, if desired.