Monday Recipe

Gluten Free Cupcakes

1. 1

   Preheat and prepare

   Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly. Remove butter from the fridge so it will be at room temperature while you measure other ingredients.

2. 2

   Dry ingredients

   In a medium bowl, whisk together the 2 cups gluten-free all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined and aerated.

3. 3

   Cream butter and incorporate wet

   In a large bowl (or stand mixer fitted with the paddle), cream the 1/2 cup softened unsalted butter on medium speed until smooth and slightly fluffy, about 1–2 minutes. Add the 2 large eggs one at a time, beating for 20–30 seconds after each addition until incorporated. Mix in 2 teaspoons vanilla extract and 1 tablespoon vegetable oil (if using).

4. 4

   Combine milk, yogurt and vinegar

   In a small bowl, whisk together 1/2 cup whole milk (or dairy-free milk) and 1/2 cup plain Greek yogurt until smooth. Stir in 1 teaspoon apple cider vinegar. Let rest for 1 minute — the mixture may slightly thicken and will react with leaveners to give a lighter crumb.

5. 5

   Mix wet and dry

   With the mixer on low, add roughly one-third of the dry ingredient mixture to the butter-egg mixture and mix until just incorporated. Add half of the milk-yogurt mixture and mix briefly. Repeat: add another third of the dry, then the remaining milk-yogurt, then the last of the dry. Scrape the bowl as needed and mix only until combined; avoid overmixing to keep cupcakes tender.

6. 6

   Spoon into cups and bake

   Divide batter evenly among the 12 prepared muffin cups, filling each about two-thirds full (roughly 3 tablespoons batter per cup). Smooth tops with the back of a spoon. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and the tops are springy and lightly golden.

7. 7

   Cool and finish

   Remove the pan from the oven and let cupcakes cool in the tin for 5 minutes. Transfer cupcakes to a wire rack to cool completely before frosting. If you plan to frost while slightly warm, allow at least 20 minutes so crumbs don't mix into the frosting.