Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Help With gluten-free Cupcake Recipe
0

9 posts in this topic

My daughter turns 10 Friday, and she wants these gluten-free cupcakes in a recipe book for her class birthday party. That is no problem, but for a birthday cake later that night, she also asked if I could do the cherry recipe. I am not an improv baker, and as expensive as the flours are I don't want to mess up! So what do you think - would this cupcake recipe work for a cake too?

Flour Blend (and if you don't have this- it is SO good for any flour substitute):

1 C. white or brown rice flour

1 C. sorghum flour

1 C tapioca flour

1 C cornstarch

1 C almond or coconut flour

Cupcakes:

1 jar cherries

1 C sugar

2 eggs

1-1/4 tsp baking powder

1/2 tsp salt

1/2 tsp xanthan gum

1/2 C vegtable oil

1/2 cup soymilk (or other milk)

1 tsp vanilla

mix bake 20 min at 350 degrees

What do you think? Would I use this for a cake recipe too? I wonder what temperature I'd cook it at for how long - 350 for 25 is what another cake recipe says - but that is for chocolate.

And this is from "Recipes for Gluten Free Kids" that a friend got us from Sams. I LOVE this cookbook.

Thank you!

I LOVE this site!

0

Share this post


Link to post
Share on other sites


Ads by Google:

You forgot to mention how much flour :)

0

Share this post


Link to post
Share on other sites

I baked my Gluten Free German Chocolate cake at 350 degree for 35 minutes I set the timer for 25 then added 5 minutes to the timer until I got a clean toothpick. For the icing to give it more of a cherry taste I would go with a white icing with more cherries and juice in it, it turns a light pink but with a little food coloring you can take it to a red or almost any other color. Good luck!

0

Share this post


Link to post
Share on other sites

it's hard to tell how much cake batter this is going to make, etc...and therefore what pan size you would use, which would effect the baking time. Does it make 12 or 24 cupcakes? usually a 24 cupcake recipe will yield 2 8"-9" layers. those I would bake for 25-30 min. at 350. but I would also be "toothpick" checking at the 25 min mark. The worst thing to do to gluten-free cakes is over bake. They will also continue to bake a wee bit in the pan after you take them out.

I have a really delicious, fail proof chocolate cake recipe that only uses 2 rice flours if you'd like the recipe.

good luck!

jeannie

My daughter turns 10 Friday, and she wants these gluten-free cupcakes in a recipe book for her class birthday party. That is no problem, but for a birthday cake later that night, she also asked if I could do the cherry recipe. I am not an improv baker, and as expensive as the flours are I don't want to mess up! So what do you think - would this cupcake recipe work for a cake too?

Flour Blend (and if you don't have this- it is SO good for any flour substitute):

1 C. white or brown rice flour

1 C. sorghum flour

1 C tapioca flour

1 C cornstarch

1 C almond or coconut flour

Cupcakes:

1 jar cherries

1 C sugar

2 eggs

1-1/4 tsp baking powder

1/2 tsp salt

1/2 tsp xanthan gum

1/2 C vegtable oil

1/2 cup soymilk (or other milk)

1 tsp vanilla

mix bake 20 min at 350 degrees

What do you think? Would I use this for a cake recipe too? I wonder what temperature I'd cook it at for how long - 350 for 25 is what another cake recipe says - but that is for chocolate.

And this is from "Recipes for Gluten Free Kids" that a friend got us from Sams. I LOVE this cookbook.

Thank you!

I LOVE this site!

0

Share this post


Link to post
Share on other sites

You forgot to mention how much flour :)

Oops - sorry. It is 1-1/4 cup of the flour mix

0

Share this post


Link to post
Share on other sites




it's hard to tell how much cake batter this is going to make, etc...and therefore what pan size you would use, which would effect the baking time. Does it make 12 or 24 cupcakes? usually a 24 cupcake recipe will yield 2 8"-9" layers. those I would bake for 25-30 min. at 350. but I would also be "toothpick" checking at the 25 min mark. The worst thing to do to gluten-free cakes is over bake. They will also continue to bake a wee bit in the pan after you take them out.

I have a really delicious, fail proof chocolate cake recipe that only uses 2 rice flours if you'd like the recipe.

good luck!

jeannie

Thanks Jeannie - You helped me realize that I should double the recipe for a cake, because this is only for 12 cupcakes. So thank you! I'd love your choc cake recipe when you have time to write it down. - Bobbie

0

Share this post


Link to post
Share on other sites

I baked my Gluten Free German Chocolate cake at 350 degree for 35 minutes I set the timer for 25 then added 5 minutes to the timer until I got a clean toothpick. For the icing to give it more of a cherry taste I would go with a white icing with more cherries and juice in it, it turns a light pink but with a little food coloring you can take it to a red or almost any other color. Good luck!

Great idea on the icing! It will make it a nice pink - perfect for a group of 10 year old girls.

0

Share this post


Link to post
Share on other sites

I have no idea on what to tell you about your cherry cake. I still am just buying Betty Crocker mixes since our diagnosis in December. LOL But, I have one turning 9 on Saturday. My MIL is making a gluten free strawberry cake with cream cheese icing. The funny thing is that my daughter asked for half lime green icing and half pink. So we are having a green and pink strawberry cake! Who says gluten free can't be interesting.

Note: If you ever do just buy the gluten free cake mixes, if you will empty a pack of instant pudding into it (not made) it makes them so yummy! It makes them "heavy" too. Sometimes I can eat a cupcake and still want another one or two or three. These are very heavy and filling! I can stretch them out longer.

Happy 10th B-day to your daughter!

0

Share this post


Link to post
Share on other sites

I have no idea on what to tell you about your cherry cake. I still am just buying Betty Crocker mixes since our diagnosis in December. LOL But, I have one turning 9 on Saturday. My MIL is making a gluten free strawberry cake with cream cheese icing. The funny thing is that my daughter asked for half lime green icing and half pink. So we are having a green and pink strawberry cake! Who says gluten free can't be interesting.

Note: If you ever do just buy the gluten free cake mixes, if you will empty a pack of instant pudding into it (not made) it makes them so yummy! It makes them "heavy" too. Sometimes I can eat a cupcake and still want another one or two or three. These are very heavy and filling! I can stretch them out longer.

Happy 10th B-day to your daughter!

Great pudding tip! Thanks!

And yes - we love betty crocker. I've relied on her cake mixes, and some non gluten-free kids thought it was "okay", but when I made this other recipe before the kids thought it was better than wheat cake. So - you know kids - the last thing I want is for her friends to go "yuck!"

Good luck with the party and that cake!

Happy 9th to your daughter!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Recently Browsing   0 members

    No registered users viewing this page.