![]() Just spoon it in until the correct amount is in the measuring cup, and then use a knife to level it off. We want to avoid packing the flour in or piling it up. The same goes for pouring it into the cup. The reason for this is that if you scoop flour out of the bag with your measuring cup, you may pack it in tightly. It’s important to measure your gluten-free flour by spooning it into your measuring cup and then leveling it off. ![]() There are a couple of important tips I’d like to share here, to help you get the best results when making this recipe! Read on, and enjoy! Measure Your Flour Correctly Allow the cupcakes to cool for 5 minutes in the pan, and then transfer to a cooling rack to cool completely.Įnjoy! Once the cupcakes have cooled, you can frost and decorate them any way you want! Tips for Success Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once the batter is ready, fill each cupcake liner 2/3 of the way full. This allows the flour to absorb more liquid.įill Cups, Bake, and Cool. Cover the mixing bowl with plastic wrap, and allow it to stand at room temperature for about 20 minutes. To the wet mixture, add the gluten-free flour, sugar, baking powder, and salt. Whisk together the yogurt, oil, vanilla extract, egg, and milk in a large mixing bowl.Īdd the Dry Ingredients. Then line a 12-count muffin tin with cupcake liners.Ĭombine the Wet Ingredients. Before you get started, go ahead and preheat the oven to 350☏. Basically, all you have to do is mix the wet, then the dry, and bake in cupcake liners. Making these cupcakes is a really simple process, so if you’re new to gluten-free baking, it’s a great recipe to start with. How to Make Gluten Free Vanilla Cupcakes from Scratch
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