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Gluten-Free Vanilla Cupcakes
 My son was getting married and his bride to be asked me to make the cake. Cakes. Cupcakes. Oh my, what recipe, what mix, what!!! We had a year to test recipes and we did try more then a few but they weren?t quite wedding cake quality. We tried a mix and the mix was just fine but I didn?t feel it was wedding cake quality. If you are interested in a pretty good mix then you will want to try The Cravings Place. A friend suggested I try the cupcakes at PCC Market. PCC Market just happens to have a vanilla buttermilk cake/cupcake recipe online! I made the recipe and in NO WAY could this be the same cake they have in their stores. While the flavor was fine, it wasn?t stop you in your tracks good AND the holes were huge.  Can you see how these spread and the holes? While the holes on the outside are smallish, the holes on the inside are huge! Holey cupcakes, NO! The texture is off also I went and looked at the recipe and decided it needed some tweaking. Less buttermilk and the addition of cornstarch and potato starch. Let me just tell you right now these gluten free vanilla cupcakes are the BEST!!!! Buttery, light and golden and gluten free! No one knows they are gluten free unless you tell them, they are that good! 8 ounces butter, room temp1 1/2 cups sugar4 eggs, warmed in a bowl of hot tap water1 cup brown rice flour1/2 cup potato starch1/2 cup cornstarch1 1/2 tsps. xanthan gum4 teaspoons baking powder1 1/2 tsp baking soda1 teaspoon salt2 cups buttermilk, room temp3 tsps. vanillaPreheat oven to 350° Gluten-Free Golden Vanilla Butter Cake All ingredients should be at room temperature. In a large mixing bowl, cream butter and sugar well, adding eggs one at a time add vanilla with the last egg. ***don?t skimp on time here, cream that butter and sugar well and blend well after each egg***  Super creamed mixtureMix together dry ingredients, whisking well. Alternately blend in the dry with the buttermilk into creamed mixture, scraping bowl often. For cupcakes fill half-full and no more then half-full. 2 reasons for this; 1 is you are leaving room for frosting and 2 is the tops sink back in and it looks uncooked. Filling 1/2 full this make 2 1/2 to 3 dozen. I suggest using muffin papers and a touch of nonstick cooking spray. An easy way to fill the cups is by using a piping bag and a large tip. Bake cupcake 21 min.  Plenty of room for buttercream! We covered these with buttercream, piped on with a large star tip. I made a buttercream that was kind of a pain so instead of posting it I?m going to give you a few links to choose your own and both are very yummy. I added extra vanilla to the buttercream recipe as I want it to really stand out. Savory Sweet Life This is an easy to make and delish type of frosting. Smitten Kitchen This is a Swiss Meringue Buttercream and I really like it!  related searches : Gluten
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