Gluten-Free Magnolia Rose Cupcakes
 
Cook time
Total time
 
Ingredients
Cupcakes
  • 1 1/2 cups Cup4Cup
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 1 1/4 cups Cup4Cup
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 cup vanilla almond milk
  • 1 tsp vanilla extract
Frosting
  • 1 1/4 cup (2 1/2 sticks) butter, unsalted and at room temperature (not melted)
  • 3 cups confectioner's powdered icing sugar (sifted)
  • 1/4 tsp salt
  • 1 tablespoon vanilla extract
  • 2 tablespoons heavy cream (*** I did not need this at all)
  • Wilton edible gel food coloring in any color
Instructions
Cupcakes
  1. Preheat oven to 350F.
  2. Line 24 muffin tins with paper cupcake liners.
  3. In a large bowl, Measure the 1 1/2 cups Cup4Cup and whisk in the 2 1/4 tsp baking powder and 3/4 tsp salt. Whisk thoroughly to blend then add the next 1 1/4 cups Cup4Cup and whisk to blend.
  4. In a mixing bowl, on the medium speed of an electric mixer, cream the soft butter until smooth. Add the 2 cups sugar gradually and beat until fluffy, about 3 minutes.
  5. Add the eggs, one at a time, mixing well after each addition.
  6. Then add the dry ingredients in three parts, alternating with the vanilla almond milk. Do not over mix, work gently.
  7. Then blend in the vanilla.
  8. Scoop into baking cups only half full, you don't want them to rise too high in the cups because you will be making roses on top.
  9. Bake for about 20-25 minutes until lightly browned and a cake tester comes out clean.
Frosting
  1. With the mixer fitted with a paddle attachment, beat the butter until it is light and fluffy, pale in color. This should take anywhere from 3-5 minutes.
  2. Turn the mixer to low and gradually add 3 cups confectioner's sugar. Mix on low until it is incorporated, then turn the mixer to medium speed and mix well to blend. Do not blend on high or you will get air bubbles in the icing.
  3. Add vanilla extract and salt. (add cream if you need it, but I never do) Mix well for 3 minutes until frosting is light and fluffy.
  4. My extra step: Take a spatula and cream the frosting against the sides of the mixing bowl to try to get most of the air bubbles out. This makes the piping look much prettier without air streaks in it.
  5. Put a Wilton 1M tip into your icing bag and snip the bag so it pokes out.
  6. Scoop the icing into the bag.
  7. To pipe just keep the bag straight up and down and in the center at the top of the cupcake. Squeeze and let the icing fall onto the cupcake and slowly move in a spiral around the center until you get to the outside.
Recipe by Just a Smidgen at https://justasmidgen.com/2014/05/21/magnolia-rose-cupcakes-gluten-free/