Gluten-Free Vanilla Cupcake
Fluffy, moist and tender gluten-free vanilla cupcakes made with vanilla beans and decorated with Swiss meringue buttercream.
Yield: 12 Cupcakes
Calories: 540kcal
Ingredients
Vanilla Cupcake
- 79 grams of White Rice Flour
- 48 grams of Tapioca Flour
- 32 grams of Brown Rice Flour
- ¾ teaspoon of Xanthan Gum
- 1 ½ teaspoon of Baking Powder
- ¼ teaspoon of Baking Soda
- ¼ teaspoon of Salt
- 200 ml of Full-Fat Milk at room temperature
- 120 grams of Unsalted Butter at room temperature
- 187 grams of granulated white sugar or caster sugar
- 1 Large Egg
- 2 Egg whites
- 1 ½ Vanilla Beans or 1 ½ teaspoon of Vanilla Paste
Swiss Meringue Vanilla Buttercream
- 4 Egg Whites
- 300 grams of Granulated White Sugar or Caster Sugar
- 400 grams of Unsalted Butter
- 1 Vanilla Bean or 1 teaspoon of Vanilla Paste
Instructions
Vanilla Cupcake
- Preheat the oven to 180℃.
- Using a stand-alone mixer or a hand-held mixer fitted with the paddle attachment beat the butter and sugar until creamy and fluffy at medium-high speed.
- Then, add the eggs one at a time, making sure that the eggs are well incorporated with each addition.
- Next, add in the vanilla beans or vanilla paste and mix until combined.
- In a separate bowl, whisk together the flours, xanthan gum, baking powder, baking soda, and salt.
- Add half of the dry ingredients to the bowl of your mixer followed by the Milk, and combine at low speed. Then add the remaining dry ingredients and mix until combined. Make sure not to overmix the batter.
- Align a cupcake pan with cupcake liners and fill the cupcakes ⅔ full.
- Bake, the gluten-free vanilla cupcakes for 13-15 minutes or until a toothpick inserted at the center of the cupcake comes out clean.
- Once the cupcakes are baked, allow them to cool inside the cupcake pan for 5 minutes before moving them to a cooling rack. Allow the cupcakes to cool completely before decorating.
Swiss Meringue Vanilla Buttercream
- Separate the egg whites from the egg yolk, making sure that the egg whites solution is free from any egg yolk.
- Place the egg whites in a heat-safe bowl, and add the sugar. Whisk the egg whites and sugar together until combined.
- Create a double boiler by adding a small amount of water to a saucepan and placing the heat-safe bowl on top. Make sure that the water does not touch the bottom of the heat-safe bowl. On low-medium heat, keep whisking the egg whites and sugar until all the sugar dissolves. The sugar will dissolve when the mixture reaches a temperature of 70℃.
- Remove the mixture from heat and transfer it to the stand-alone mixer bowl. Beat the egg whites and sugar using a stand-alone mixer with the whisk attachment for about 15 minutes at medium-high speed. The egg whites and sugar should be foamy, stretchy, and thick by now.
- Next, add the butter one tablespoon at a time while the mixer is running at medium-high speed.
- Finally, add the vanilla bean or vanilla paste and mix until combined. The Swiss Meringue buttercream should have a spreading consistency and stiff peaks.
- Transfer the buttercream to a piping bag and frost the vanilla cupcakes.
Notes
- I recommend using Madagascar Grade A Vanilla Beans for these cupcakes.
- Don't over mix the cupcake batter, as this will affect how high the cupcakes rise in the oven.
- To test if the sugar has melted in the egg whites solution, rub a small amount of the mixture between your hands. If the mixture is grainless, then the sugar has dissolved. Or you can use a thermometer to measure the temperature. Once the mixture reaches 70℃, it is safe to remove it from heat.
- Decorate the cupcakes once they reach room temperature; otherwise, the buttercream will melt.
Nutrition
Calories: 540kcal | Carbohydrates: 53g | Protein: 4g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 479mg | Potassium: 77mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1130IU | Calcium: 64mg | Iron: 1mg