Sweet, yummy, and absolutely delicious. These little treats are quick and can be used for all sorts of occasions. When I first made them, they were an immediate success.
Note: You can make chocolate-bottomed vanilla cupcakes by simply separating ½ a cup of dough from the rest of the dough and stirring in 2 tablespoons cocoa. Then place the remainder of your vanilla cupcake mix inside of the cupcake casings and add a teaspoon of chocolate-mix on top of this. The chocolate will sink into the vanilla dough throughout the baking.
1 stick (½ cup) butter, slightly colder than room temperature
1 cup sugar
¾ cup cornstarch (gluten-free)
¼ cup oat flour (gluten-free) or rice flour
½ cup gluten-free plain yogurt
2 teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon salt
2 teaspoons vanilla extract
Preheat the oven to 350 degrees F. Place 12 wax-paper cupcake holders in a 12-hole muffin/cupcake pan.
Cream together the butter and the sugar (see ‘tips’ section for directions on ‘creaming butter’). Add the eggs and beat until light-colored and thickened.
Add the remaining ingredients and beat until combined. Spoon dough into prepared wax-paper cupcake holders, evenly filling all 12 holes. Make sure the dough is at least ½ an inch from the top of the cupcake holder; or the cupcake will overflow while baking.
Place the pan in the oven and cook for 30-35 minutes.
Use your favorite frosting recipe to frost them, or go without. On this website there is a great cream-cheese frosting recipe that tastes wonderful with these cupcakes if you prefer that.