Monday, February 9, 2015

Jam-flavored (wheat-free, dairy free) Cupcakes

This is a Pickle favorite.

And I am so glad, 
because I created it just for them.

Flavored cakes are fun, but funny chemical colors and flavors are not.

Delicious fruit jam, orange marmalade, or once we even used pie filling, gives this basic cupcake that sweet kiss of flavor and love.

Food is definitely a love language around here and now we're sharing the love with you.

Jam-Flavored Cupcakes

1 1/2 cups white rice flour
3/4 cup potato starch (tapioca starch or even corn starch can sub, if needed)
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup coconut oil
3 eggs
1/2 cup jam (strawberry, blueberry, or orange marmalade work well)
1 teaspoon vanilla
1/2 cup warm water

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, whisk together rice flour, potato starch, xanthan gum, baking powder, and salt.  Set aside.

Use electric mixer to beat together shortening and sugar.  Add eggs and beat to incorporate well.  Add jam and vanilla and beat just to combine.

Add wet ingredients to dry ingredients with warm water.  Mix until just combined.

Spoon batter into muffin tins lined with muffin liners.

Bake for 18-20 minutes, or until a toothpick inserted in center of cupcake comes out clean.  Carefully remove cupcakes from pan and cool on wire rack.

Makes about 20 cupcakes.

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