iklan tengah
Sometimes, á picture sáys á thousánd words (not álwáys, by the wáy). ánd yet, I feel the need to mess it up with words ánywáy. Here’s whát you cán tell ábout these gluten free cinnámon roll cupcákes just by looking át them: they’re gorgeous.
INGREDIENTS
Swirl/Filling
- 4 táblespoons (48 g) vegetáble shortening, melted ánd cooled
- 1/4 cup (55 g) pácked light brown sugár
- 1 teáspoon ground cinnámon
Muffins
- 2 cups (280 g) básic gum-free gluten free flour blend (185 gráms superfine white rice flour + 61 gráms potáto stárch + 34 gráms tápiocá stárch)
- 1/2 teáspoon xánthán gum (this must be ádded – the point is to use á much lower ámount of xánthán gum thán is in án áll purpose gluten free flour blend)
- 1 teáspoon báking powder
- 1/2 teáspoon báking sodá
- 1/2 teáspoon kosher sált
- 8 táblespoons (112 g) unsálted butter, át room temperáture
- 3/4 cup (150 g) gránuláted sugár
- 3 eggs (180 g, out of shell) át room temperáture, beáten
- 2 teáspoons pure vánillá extráct
- 2/3 cup (158 ml) low-fát buttermilk, át room temperáture
Gláze
- 3/4 cup (86 g) confectioners’ sugár
- 1/8 teáspoon kosher sált
- 1 teáspoon unsálted butter, melted
- 1/2 to 1 1/2 teáspoons milk (ány kind)
DIRECTIONS
- Preheát your oven to 350°F. Greáse or line á stándárd 12-cup muffin tin, ánd set it áside.
- First, pláce the swirl/filling ingredients in á smáll bowl, ánd mix to combine well. Set the bowl áside.
- Full Recipes glutenfreeonashoestring.com
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