Nextjen Gluten-FreeVanilla Bean Cupcakes
I think we could all agree that cupcakes are a classic favourite, and it’s something that the gluten-free population often misses out on. That’s why Chef Hamid and I carefully created a version that brings back the wonderful taste and texture of your old favourites, sans gluten.
Vanilla Bean Cupcakes
2017-06-26 10:08:24
Yields 16
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients for the cupcakes
- 1 Bag Nextjen Gluten-Free Artisan Vanilla Bean Cake Mix
- 1 1/4 cup Milk of your choice
- 4 Eggs
- 2/3 cup Vegetable oil
Ingredients for the frosting
- 1 cup Butter, room temperature
- 3-4 cups Powdered sugar
- 1 tsp Vanilla extract or vanilla powder
- 5 tbsp Powdered freeze dried berries (I use strawberries, raspberries, or blueberries)
- Pinch salt, if using unsalted butter
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Instructions for Cupcake
- Preheat oven to 325 F. Whisk eggs in a mixer until double in size, about 4-5 , minutes.
- In a separate bowl, mix together cake mix, milk, and oil until smooth.
- Combine dry mixture with eggs by folding gently, until just combined, with a spatula.
- Pour batter into a cupcake pan fitted with cupcake liners.
- Bake until the tops are light golden and a toothpick inserted in the centre comes out clean, about 10-15 minutes.
Instructions for Frosting
- In a stand mixer or with a hand mixer, whip the butter for approximately 3 minutes.
- Sift in powdered sugar 1 cup at a time, beating well after each addition until desired consistency is reached.
- Beat in vanilla. Sift in the powdered freeze dried berries and continue whipping frosting for about 2 minutes, scraping down the sides occasionally.
- Frost cupcakes with a piping bag fitted with a piping tip (I love the classic # wilton tip) and top with your desired sprinkles or garnish.
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Nextjen Gluten-Free https://nextjen.ca/
