I love cake.
Seriously, I think I am made of cake. I grew up watching my mom make cakes for weddings, birthdays, parties, and every exciting thing in life, and I am pretty sure she let me taste the icing and eat the leftover batter every single time.
Of course, back then, we had no idea I had celiac disease, so I was never put in a situation where I couldn’t have cake.
Fast forward to what seems like a million years later, I was given the task of creating a blueberry vanilla cupcake for a friend’s baby shower. It was true love, because I couldn’t even taste a single one. Ever since that day I have said I would come up with a gluten free version, and I finally did it.
To be totally honest, I didn’t really change much. I just subbed the gluten flour for Bob’s Red Mill Gluten Free 1:1 Flour.
Seriously, if you like to bake and you have to be gluten free (I am so sorry!) this flour really does measure 1:1 in almost all cookies, cakes, and quick breads (including muffins).
The only other thing I changed was the icing. My friend was a huge lover of cream cheese icing, and I prefer classic vanilla buttercream. But hey- if that’s your thing, use half butter and half cream cheese, or even all cream cheese!
I don’t really have a lot of tips except this- follow the directions! Cakes are super easy to mess up if you miss a step or do something out of order. They definitely aren’t the kind of thing where you can just throw everything in and eventually it’ll get to the right consistency! So, follow the instructions and you will be just fine!
Now, go eat some cake!
Gluten Free Blueberry Vanilla Cupcakes
Here's What You Need:
1 stick unsalted butter
3 large eggs, room temperature
2c Bob’s Red Mill, GF 1:1 Flour**
1tbsp baking powder
1-1.5c fresh blueberries
1 stick butter, soft but still cold
3c confectioners sugar
extra blueberries for decorating
Here's What You Do
Preheat Oven to 350F. Line a cupcake tin with cupcake liners.
In a large mixing bowl, cream butter and sugar until well incorporated. (Use paddle attachment if using a stand mixer). Add eggs one at a time (this prevents curdling).
In a separate bowl, sift together flour, baking powder, and salt.
Slowly add flour mixture to butter/egg/sugar mixture, mixing on medium speed. Once it is fully mixed in, begin adding milk 1/4c at a time until it is all mixed in. Add vanilla.
Using a spatula, gently stir in blueberries.
Divide batter evenly across cupcake tin.
Bake for 20-25 or until tops are golden and toothpick inserted comes out clean.
While cupcakes are baking, prepare icing by creaming all ingredients until smooth and fluffy. Feel free to add more confectioners sugar if you need your icing to be thicker, or less if you prefer a thin icing.
After cupcakes have cooled, pipe icing on top in a circular motion, or simply spread on top. Add blueberries to tops of cupcakes if desired.
*I use Stevia baking blend that measures 1:1 to remove refined sugar from the cupcakes themselves (because I want to not feel guilty about all that icing!)
**I cannot promise a good outcome with other gluten free flours and cake just yet, as I have not tested any others. Also, this recipe can be made with regular, non gluten free flour if desired.
***Milk can be substituted for almond milk or soy milk, but I wouldn’t try coconut milk in this one, as it just isn’t thick enough.