Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • Join Our Community!

    Ask us a question in our celiac / gluten-free forum.

  • Record is Archived

    This article is now archived and is closed to further replies.

    Jules Shepard

    Cupcakes (gluten-free with dairy-free option)

    Jules Shepard
    0
    Reviewed and edited by a celiac disease expert.

    Perfect for any occasion ... or no occasion! Your will power is no match for these moist cakes!I've provided frosting recipes too, so get started celebrating!

    Ingredients:

    • 3 cups Jules Gluten- Free All-Purpose Flour
    • 1 Tbs. gluten-free baking powder
    • ¼ cup powdered milk, dairy or non-dairy (I use DariFree Original)
    • ¼ tsp. salt
    • ½ cup butter or non-dairy alternative (I like Earth Balance® Buttery Sticks)
    • 2 cups granulated cane sugar
    • 4 large eggs
    • 2 tsp gluten-free vanilla extract
    • 1 cup milk or non-dairy alternative (vanilla flavor)
    Directions:
    Pre-heat oven to 350° F (static) or 325° F (convection). Spray 24 cupcake tins with non-stick cooking spray or line with paper liners.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Whisk together the flour, baking powder, powdered milk and salt and set aside.

    In a large mixing bowl, combine the butter and sugar and beat well with your mixer's paddle attachment, until the mixture is very light and fluffy (approximately 3-4 minutes). Add the eggs next, one at a time, beating well after each addition. Mix in the vanilla with the last egg addition. Slowly add the milk, alternating with the flour mixture and beating in between the additions. Beat until smooth and pour into the prepared pans.

    Bake for 20 minutes, turning the pans half-way through if using convection setting. Test the cupcakes for doneness by inserting a cake tester or toothpick in the middle of a cupcake and be sure it comes out clean. The cupcakes will also begin to pull away slightly from the sides of the pans. If necessary, add bake time in 5 minute increments until fully baked.

    When done, turn off the oven and leave the oven door open to let the cupcakes cool slowly there for 10 minutes or so, then remove to a cooling rack. After 15-20 minutes of total cooling time, remove from cupcake pans to finish cooling.

    Frost only when fully cooled, or wrap the cooled cupcakes with wax paper or plastic wrap and seal inside freezer bags to freeze until ready to use.

    Gluten-Free White Frosting

    Ingredients:
    • ½ cup butter or non-dairy alternative, softened (I like Earth Balance® Buttery Sticks)
    • 2 ½ cups confectioner's sugar
    • 1 ½ teaspoon gluten-free vanilla extract
    • ¼ cup dairy or non-dairy milk of choice (up to ¼ cup)
    • Food coloring, optional
    Directions:
    Cream the sugar and butter together with an electric mixer. Add the vanilla and 2 tablespoons of milk, beating well to combine, then add the food coloring if using, and milk (if and as necessary) to achieve a spreadable consistency, beating for several minutes at the end until light and fluffy.

    Gluten-Free Chocolate Frosting

    Use white frosting base and add ½ cup cocoa powder. Use additional milk until proper consistency is achieved.
    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
     
    In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
     
    Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.  


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    1 ¾ cup rice flour
    ¾ cup cocoa
    1 teaspoon Baking powder
    1 cup brewed black coffee
    ½ cup oil
    1 teaspoon Vanilla
    2 cups sugar
    2 teaspoon Baking soda
    1 teaspoon Salt
    2 eggs
    1 cup sour milk
    Add liquid ingredients to dry and beat at medium speed for 3 minutes. Bake in 9 x 13 pan for 45 to 50 minutes, or in 2 layer pans for 25 to 30 minutes. Notes: sour milk can be made by adding 1 teaspoon vinegar to 1 cup milk and letting it set for 5 minutes. Sift the dry ingredients, black coffee can be replaced with water if desired.

    Scott Adams
    Ingredients: to make a 1½ lb cake in an 8 tin
    1 large banana
    or 4 oz/100g grated carrot or apple
    or 4 oz / 100g unsweetened tinned chestnut purée
    or 4 oz / 100g tofu
    2 eggs
    4 oz or 100g margarine - hard
    4 oz or 100g granulated sugar
    8 oz or 200g mixed fruit
    several glacé cherries
    ¼ pint or 150ml hot water
    4 oz or 100g lentil flour ( or gram flour)
    4 oz or 100g rice flour
    ½ teaspoon or 2g bicarbonate of soda
    ¼ teaspoon or 1g cream of tartar
    ¼ teaspoon or 1g tartaric acid
    1 level teaspoon 1g mixed spice
    Put the margarine, sugar, mixed fruit and hot water in a large pan a...

    Jules Shepard
    Celiac.com 02/23/2008 - Before we get to the details of how to make this amazing gluten-free chocolate cake, I think a few words on the latest gluten-free beers are in order.
    You probably already know that Anheuser-Busch has made their very own sorghum beer - Redbridge - which is widely available (if your favorite establishments do not carry it yet, tell them to order it from their distributor!).  This beer truly tastes like it comes from the Budweiser family; during the Superbowl, for example, I was grateful to have the perfect football-watching beer at my fingertips again!
    For this cake recipe though, I needed something with more body and a ...

    Melissa Reed
    Celiac.com 08/14/2014 - I have missed ice cream cakes since I was diagnosed with celiac disease. Below is a make-ahead ice cream cake for a gluten-free birthday celebration, so that no one has to miss ice cream cake again!
    You will need:
    1 Gluten Free Betty Crocker Devil’s Food Cake Mix ½ - 1 gallon Gluten Free Vanilla Ice Cream, or Favorite gluten-free Ice Cream Flavor 1- 2 Containers Duncan Hines or other Gluten Free Fudge Frosting Cake Decorating Frosting, optional to write happy birthday message Candles, optional for birthday party. Directions:
    Bake the Gluten free Devil’s Food Cake as p...