Friday, November 22, 2013

Meringue Spice Cupcakes Gluten Free


These spice cupcakes are baked with their own meringue topping! No need to ice.
They have a great flavour and melt in your mouth texture.
This recipe makes 2 dozen cupcakes or if you prefer a cake, use a 9" x 12"  cake pan.


  • 1/4 cup room temp. butter 
  • 1/4 cup shortening 
  • 1/2 cup white sugar 
  • 1/2 cup brown sugar 
  • 1 egg 
  • 1 egg yolk 
  • 3/4 cup milk 
  • 1/2 cup brown rice flour 
  • 1/2 cup millet flour 
  • 1/3 cup white bean flour 
  • 1/2 cup potato starch 
  • 3 tsp baking powder 
  • 1 tsp xanthan gum 
  • 1/4 tsp salt 
  • 1/2 tsp ground cloves 
  • 1 tsp cinnamon 
for topping 
  • 1 egg white
  • 1/2 cup brown sugar 
  • crushed walnuts 
  1. Cream butter and shortening 
  2. Add sugars and beat until fluffy 
  3. Beat in egg and egg yolk 
  4. Add milk 
  5. Add blended dry ingredients Beat until perfectly smooth 
  6. Divide batter into 24  muffin tins or cake pan as desired 
  7. Beat egg white until foamy, beat in brown sugar until thick 
  8. Smooth over top of batter -  about 3/4 tsp per cupcake 
  9. Sprinkle tops with crushed walnuts. 
  10. Bake at 350 degrees for 25 minutes. 

2 comments:

  1. I have bought some gluten-free flour which lists all the flours and xanthan gum in the ingredients. Could I just use the same amount of this flour for these muffins?

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    Replies
    1. Yes... you could ! Different flour mixes have different flavours -- if you are happy with your mix it would work fine in the recipe !

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