Gluten-Free White Champagne Cupcakes (9 Ingredients

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 3/4 cup All purpose gluten free flour blend
  • 1 tsp Baking powder, gluten free
  • 1/2 tsp Baking soda
  • 2 tbsp Cornstarch, gluten-free
  • 1 cup Granulated sugar
  • 4 cups Powdered sugar

• Dairy

  • 1 2 cup butter (1 stick
  • 8 tbsp Butter, salted

• Beer, Wine & Liquor

  • 1 1/4 cup Champagne

Found on glutenfreepalate.com

Description

Ingredients

• INGREDIENTS:
• For the cake-
• 1 3/4 cup all-purpose gluten-free flour blend
• 2 tablespoons gluten-free cornstarch (or arrowroot starch)
• 1 teaspoon gluten-free baking powder
• 1/2 teaspoon baking soda
• 1 cup granulated sugar
• 2 eggs, separate the white from yolks
• 8 tablespoons salted butter, room temperature
• 1 cup champagne (not sparkling wine)
• For the frosting-
• 1/2 cup butter (1 stick), room temperature
• 4 cups powdered sugar
• 1/4 cup champagne

Directions

• For the cake - Preheat oven to 350°F (180°C). Line a 12 serving cupcake pan with paper liners; set aside.
• In a large mixing bowl, place the all purpose gluten-free flour, cornstarch, baking powder, baking soda and 3/4 cup of the granulated sugar. Mix until combined; Set aside.
• In a separate large mixing bowl, with a hand mixer, beat the two egg whites on medium speed until soft peaks form.
• Add the remaining 1/4 cup granulated sugar, and beat again on medium speed until stiff peaks form.
• Add the egg yolks and butter. Beat on medium speed just until combined.
• Add the dry ingredients and champagne, alternating one and then the other until fully incorporated into the batter. The batter will be thick.
• Fill each cupcake liner approximately 2/3 full.
• Bake for approximately 22-24 minutes or until a toothpick inserted in the center comes out clean.
• Remove the cupcakes from the oven and allow to cool in the pan for at least 5 minutes before transferring to a wire rack.
• Cool completely before frosting.
• For the frosting-In a medium mixing bowl, beat butter until smooth and creamy.
• Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup powdered sugar and 1 tablespoon champagne until all ingredients are blended.
• Beat in additional champagne if needed to obtain desired consistency.
• Frost each cupcake.
• Store in an airtight container for up to 3 days.