Life got in the way of the last two Gluten Free Ratio Rally events for me, but when I saw that participants were making cake this month, I just had to get back in on the fun.
The purpose of the Ratio Rally is to get us more comfortable and confident baking gluten-free by using ratios. What are ratios? Ratios are proportions of one ingredient to another. When you bake gluten-free by weights and ratios, you can let your creativity soar and customize recipes to your dietary needs and wants.
Remember my birthday cake? It was SO yummy, and I really wanted to make a gluten free version…here’s what I came up with, in cupcake form. I used Ruhlman’s Sponge Cake Ratio (which was recommended by this month’s GFRR host Kate, and which is 1 part flour: 1 part sugar: 1 part butter: 1 part eggs/egg whites only in this case), and looked once more to cake baker extraordinaire Sweetapolita for recipe inspiration. The frosting I used was leftover from my birthday cake, actually- it’s Rosie’s Whipped Vanilla Bean Buttercream- and you can find the recipe here (note that Rosie’s recipe makes quite a lot, and you probably won’t need the whole amount for one batch of cupcakes).
Despite kind of winging it with the flour combination I used, I thought these were pretty awesome! Good thing I’ve been doing lots of exercise lately…
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Please check out all the other cakes made by GFRR participants!
GF Banana Rum Cupcakes with Rum Glaze (alcohol-free!) by Claire @ Gluten Freedom
GF Basic White Birthday Cake by Kate @ Gluten Free Gobsmacked
GF Cake by Ratio by Shauna @ Gluten Free Girl
GF Boston Cream Pie by Britt @ GF in the City
GF Chocolate Hostess Cupcake Dupes by Erin @ The Sensitive Epicure
GF Chocolate Pistachio Pound Cake by Amie @ The Healthy Apple
GF Coconut Boston Cream Pie Cupcakes by Gretchen @ Kumquat-Blog
GF Confetti Cake by MaryFran @ FrannyCakes
GF Czech Cherry Bublanina by Rachel @ The Crispy Cook
Dark Chocolate Raspberry Cupcakes by Caroline @ The G-Spot
GF Frangelico Cupcakes with Nutella by Lisa @ Gluten Free Canteen
GF Fresh-Squeezed Lemon Cake by Caneel @ Mama Me Gluten Free
GF Lemon Poppy Seed Muffins by Marla @ Family Fresh Cooking
GF Lemon Tea Cake by Kate @ KateAlice Cookbook
GF Mocha Buttercream Yellow Birthday Cake by Dr. Jean Layton @ GF Doctor Recipes
GF Nina’s Hot Milk Cake by Charissa @ Zest Bakery
GF Tiramisu Cake by TR Crumbley @ No One Likes Crumbley Cookies
GF Traditional Birthday Cake by Karen @ Cooking – Gluten Free!
GF White Cake with Apricots & Blueberries by Brooke @ B and the Boy
GF White Chocolate Cupcakes by Caleigh @ Gluten Freek(k)
Recipe for Gluten Free Vanilla Cupcakes
Ingredients
- *6 ounces/170 grams egg whites at room temperature (I use the eggs from my own hens)
- *1/2 cup whole milk at room temperature I use organic raw milk, divided
- *2 teaspoons pure vanilla extract
- *6 ounces/170 grams gluten free flour I used a combination of 2 ounces coconut flour, 2 ounces brown rice flour, and 2 ounces potato starch
- *6 ounces/170 grams organic sugar
- *1 tablespoon baking powder
- *1/2 teaspoon fine sea salt
- *6 ounces/170 grams organic butter at room temperature and cut into cubes
Instructions
- 1. Preheat oven to 350°F. Butter or line muffin pans with cupcake liners.
- 2. In a medium bowl, combine the egg whites with 1/4 cup of milk and the vanilla. Set aside.
- 3. In the bowl of an electric mixer fitted with the paddle attachment, combine the flours, sugar, baking powder and salt together on low speed for 30 seconds.
- 4. Add the butter cubes and remaining 1/4 cup of milk. Mix on low speed until the butter has been incorporated. Increase to medium speed and beat for 1-2 minutes.
- 5. Scrape the sides of the bowl and add the egg mixture in 3 separate batches; beat on medium speed for 20-30 seconds after each addition.
- 6. Pour or scoop batter into cupcake liners and bake in preheated oven for 20-25 minutes, or until a cake tester inserted in the center of the cupcakes comes out clean. Let cool on racks completely before frosting the cupcakes.
