Hello,
These are the cupcakes that I made during the few years when my daughter was able to eat gluten containing flours. They were so light and fluffy and tasted so good that I was even willing to share them with adults and friends who did not have allergies. This recipe can really only be used for cupcakes or sheet cake because the cake is so light that it falls apart if you try to make any other kind of cake, especially layer cakes or shaped cakes. I have not tried to make this recipe as a gluten free cake, but I may try soon. I'll let you know how it goes.
Birthday Cupcakes
2 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter or margarine (Fleischmann's Unsalted Margarine (contains soy) or Spectrum Shortening (contains palm))
1 3/4 cups sugar
1 1/2 tsp vanilla
2 eggs (1 tbsp. Ener-G Egg Replacer and 4 tbsp. water)
1 1/4 cup milk (We use Westsoy Rice Beverage with vanilla flavor)
For Cake
1) Grease and lightly flour a 9"x13" baking pan; set aside. Combine flour, baking powder, and salt; set aside.
2) In a large mixing bowl beat butter, margarine or shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat till well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour batter into prepared pans.
3) Bake in a 375 º F oven for 30-35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool on racks. Frost. Serves 12.
For Cupcakes
1) Prepare cake as seen above. Put cupcake wrappers in cupcake pan. Fill each cup about 3/4 full. Bake in 375 º F oven for 18-20 minutes or until a wooden toothpick inserted comes out clean. (I usually start checking after about 16 minutes.) Cool. Makes approximately 24 cupcakes.
These are the cupcakes that I made during the few years when my daughter was able to eat gluten containing flours. They were so light and fluffy and tasted so good that I was even willing to share them with adults and friends who did not have allergies. This recipe can really only be used for cupcakes or sheet cake because the cake is so light that it falls apart if you try to make any other kind of cake, especially layer cakes or shaped cakes. I have not tried to make this recipe as a gluten free cake, but I may try soon. I'll let you know how it goes.
Birthday Cupcakes
2 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter or margarine (Fleischmann's Unsalted Margarine (contains soy) or Spectrum Shortening (contains palm))
1 3/4 cups sugar
1 1/2 tsp vanilla
2 eggs (1 tbsp. Ener-G Egg Replacer and 4 tbsp. water)
1 1/4 cup milk (We use Westsoy Rice Beverage with vanilla flavor)
For Cake
1) Grease and lightly flour a 9"x13" baking pan; set aside. Combine flour, baking powder, and salt; set aside.
2) In a large mixing bowl beat butter, margarine or shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat till well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour batter into prepared pans.
3) Bake in a 375 º F oven for 30-35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool on racks. Frost. Serves 12.
For Cupcakes
1) Prepare cake as seen above. Put cupcake wrappers in cupcake pan. Fill each cup about 3/4 full. Bake in 375 º F oven for 18-20 minutes or until a wooden toothpick inserted comes out clean. (I usually start checking after about 16 minutes.) Cool. Makes approximately 24 cupcakes.
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