Gluten Free Cupcakes


These are my first gluten-free baked goods. I had no idea how they could come, but someone had suggested me them, somehow, and so …

100 gr of rice flour
80 gr of superfine corn flour
1 tablespoon of corn starch
120 gr of mascobado sugar
1/2 tablespoon of powdered ginger
220 gr of soy milk (or rice)
50 ml of sunflower oil
1 tablespoon of cream of tartar
1 tablespoon of bicarbonate
1 tablespoon of apple cider vinegar
Ingredients for the frosting:
200 gr of vegrino cheese
10 raspberries
agave syrup, to taste
raspberries, to decorate

The method is always the same, this time I used 2 gluten-free flours and added corn starch. So: combine the dry ingredients and add the liquids. Mix vigorously to remove lumps and add the vinegar, stirring constantly. Pour the mixture into the muffin molds and place them in preheated oven at 180°C for 17-18 minutes. For the frosting: mix the vegrino cheese with the pureéed raspberry and add the agave syrup. Pour it in the pastry bag and decorate.

As my first experiment with corn flour, I had no idea of what I would have obtained and of the taste it would have had. Corn flour tastes very strong, and I think it would be better with another type of sugar, or even without, but for lovers of strong flavours, and most of all of ginger, these cupcakes are perfect! Then, I believe that a delicate frosting like this does not match up very well with the base. Well, I liked it, but I am determined to find the right combination to get the perfect gluten-free cupcake! This is the inside …

See you next experiment!

Chef: Romina from VeganBlog

  1. acorn 20 May 2012 at 07:29

    OMG they’re so beautiful!! they must be to die for 🙂

  2. melissa 24 May 2012 at 04:45

    they lok excellent! well done Romind… as usual 🙂

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