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    You are in: Home / Community Forums / Gluten-free Diet / Celiac Disease / Moist cupcakes
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    Moist cupcakes

    PaNik
    Wed Feb 06, 2013 2:00 pm
    Food.com Groupie
    Hi everyone,

    A local bakery creates a clean space to make GF cupcakes once a week and they are more moist and flavorful than their regular cupcakes. I came to ask the resident experts to share cupcake recipes that fit the bill on taste and texture. I'd also love to know where small town folks can find some of the more obscure ingredients used in GF baking.

    Thanks,
    PaNik
    **Jubes**
    Sat Feb 09, 2013 2:23 am
    Forum Host
    wave.gif Hi PaNik

    My favourite recipe on Food.com to make as cupcakes is Orange and Almond Cake (Gluten Free).

    The recipe posted is for one large cake, but I like to bake as cupcakes and they are very rich and moist. You can also add in some chopped dark chocolate as a variation.

    My next favourite cupcake is made from another of my finds here on the site. I love this recipe as a large cake and made into cupcakes as well. It's so easy and moist and nobody would guess it is gluten-free. Top with your favourite icing or dust with icing sugar
    One Bowl Gluten Free Chocolate Cake

    I've never times either cakes as cupcakes.....just baked at the required temperature and checked for doneness sooner


    For ordering on-line, many of the US gluten-free chefs on this site seem to order from Amazon or Bob's Red Mill. Maybe someone else can give you some more good options

    I do think to bake gluten-free that you will probably require - xanthan or guar gum, either a blended purchased flour or some of the following flours/starches

    cornstarch, potato starch, tapioca starch
    fine rice flour or a fine brown rice flour
    sorghum flour (you might also get this at an Indian grocer labelled as 'jowar atta' or jowar flour''
    millet flour
    buckwheat
    besan/chickpea/gram flour or other legume/bean flour
    ground nuts/nut meals - such as almond meal or hazelnut meal (these sometimes are also referred to as nut flours)
    arrowroot
    soy flour (I'm not a fan of soy flour)
    quinoa flour
    gluten-free baking powder
    **Jubes**
    Sat Feb 09, 2013 4:15 am
    Forum Host
    I forgot to mention that cupcakes can usually be wrapped in clingwrap and stored in an airtight container in the freezer . This way, you have a 'freshly' baked cake for your morning tea or lunchbox. Larger cakes can be sliced and treated the same way too.


    Apple Cinnamon Muffins With Crumble Topping (Gluten-Free) - is a wonderful muffin recipe. I know it's not a cupcake.....but the same size and a delicious one person sized snack
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