The number of people in the US who have a food allergy is growing. According to a study released in 2013 by the Centers for Disease Control and Prevention, food allergies among children increased approximately 50% between 1997 and 2011. I never knew anyone with a food allergy until I was an adult. In college I met several people who had nut allergies and then a few years ago I was hosting Thanksgiving and I found out my cousins wife had Celiacs disease. I remember feeling awful because I didn’t have a single gluten free dessert she could eat. Desert is the happy ending of the meal and I felt like I left her completely unsatisfied. I felt like I failed her. Not being able to enjoy a sweet treat with everyone at the end of the meal just made me feel crummy. 
When my college friend Michelle, who I will always refer to as Svetty, offered to teach me how to make gluten free cupcakes I jumped at the opportunity. I hadn’t seen Michelle in 20 YEARS!!!! Yes, 20 YEARS!!!! After I graduated college we parted ways but thanks to Facebook we were reunited though our sorority alumni group.
Michelle has a deep passion for serving gluten free confections in her home. Both her husband and son have a gluten allergy. As she described it to me, she wants her family to “feel the love and have the same experiences together.” She wants everyone to enjoy the same treat and have that “OH MY GOD…Delicious!” experience. Michelle has worked for several years perfecting her gluten free recipes and shared with me her superb cupcakes.
Our day in her kitchen was spent making vanilla and chocolate cupcakes both topped with double vanilla frosting. The cupcakes she chose to make with me were not only gluten free but they were also soy, dairy and nut free. And I’m not just pulling your leg, they are 100% delicious. And I have proof!
Michelle was kind enough to send me home with a gift box of scrumptious cupcakes we baked. Sunday night Charlie and I had a friend over for dinner and I served the cupcakes without acknowledging that they were not made with traditional ingredients. “These are really REALLY good,” our guest said. So there! Blind tested, taste approved.
The base for both cupcake recipes is a Gluten Free Flour Mix. This mix can be used for other recipes too. One item to note is that Michelle highly recommends using quality ingredients. She uses Bob’s Red Mill exclusively for her flour blend. She also recommends vanilla paste versus extract. She notes that it provides for a richer cupcake with deeper vanilla flavor. I have provide links in the recipes to purchase the dry and canned goods on Amazon (which she also recommends (it’s cheaper folk)).
Gluten Free Flour Mix
Ingredients
- 1 cup Bob's Red Mill Flour
- 3/4 cup Bob's Red Mill Potato Starch Flour
- 1/3 cup Bob's Red Mill Tapioca Flour
- 1 tsp Xanthan Gum
Instructions
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Combine all ingredients in the bowl of a standing mixer and mix on low for 5 minutes. Or, whisk by hand for 5 minutes until fully combined.
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Recipe may be multiplied.
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Store unused flour in air-tight container at room temperature. .
Recipe Notes
Michelle Uses Bob's Red Mill flour. Different flours produce different results and changing the brand may affect the taste and the appearance of the end product.
Recipe Credit: Michelle Svetlic Nelson
The vanilla cake is light and fluffy. The top has crispy edges (which I enjoy). The cake has a rich vanilla flavor and is not dry.
Gluten Free Vanilla Cupcakes
Ingredients
- 1 1/2 cup Gluten Free Flour Mix
- 4 large eggs at room temperature
- 1/2 cup So Delicious Vanilla Coconut Milk
- 2 teaspoons Nielsen Massey Vanilla Paste
- 1 1/2 cup granulated sugar
- 2 1/4 teaspoon baking powder
- 3/4 teaspoon table salt
- 16 tablespoons Earth Balance Soy Fee Buttery Sticks softened but still cool, cut into 16 pieces
Instructions
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Adjust oven rack to the lower middle position.
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For cupcakes, preheat oven to 400 degrees (non-convection).
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In small bowl, beat eggs, milk and vanilla with a fork.
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In a standing mixer bowl combine flour, sugar, packing power and salt. Beat the mixture t the lowest speed to blend for 30 seconds.
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With the mixer still running on low, slowly add butter one piece at a time. Mix until butter and flour being to clump together. Slowly being to add liquid to to the flour mixture.
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Once fully added gradually increase mixer speed to medium-high, craping down the sides occasionally and beat on medium-high for 30 seconds.
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Line cupcake pan with liners.
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Pour 3 tablespoons of batter into each standard-size cupcake cup.
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Place the pan on the middle rack.
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Turn the over temperature down to 375 for baking.
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Bake for 22-25 minutes or until the tops being to brown and spring back when lightly touched.
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Remove cupcakes front he pan and allow to fully cool 1-1 1/2 hours before frosting.
Recipe Notes
This recipes can also be used for making gluten free cakes.
Batter can be made in advance and refrigerated
Recipe Credit: Michelle Svetlic Nelson
The chocolate cake is rich, dense and slightly sinful. It is very rich but not overly sweet. The cake has a nice crumb texture too.
Chocolate Gluten Free Cupcakes
Ingredients
- 3 oz semisweet chocolate chips Ghiradelli is recommended
- 1 cup hot water
- 3 cups granulated sugar
- 1 1/2 cups gluten free flour blend
- 1 1/2 cups Extra Brute cocoa powder Cocao Barry is recommended
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoon table salt
- 2/3 cups vegetable oil
- 3 large eggs
- 1 1/2 cups So Delicious Vanilla Coconut Milk
- 3/4 teaspoon Vanilla Paste Nielsen Massey is recommended
Instructions
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Preheat oven to 400 degrees (non-convection)
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Chop the semi-sweet chocolate and place in a bowl with the hot water. Let the mixture stand, stirring occasionally until the chocolate is completely melted and the mixture is completely smooth.
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In a separate bowl combine sugar, gluten free flour blend, cocoa power, baking soda, baking powder and salt.
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In a standing mixer bowl add eggs and beat on medium-high speed until slightly thickened and color turn pale yellow, about 3 minutes.
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Turn the mixer speed to low and slowly add oil, then coconut milk, then vanilla, and lastly melted chocolate, occasionally scraping the sides of the bowl after each ingredient is added.
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Gradually increase the speed of the mixer to medium and continue beating until combined.
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Slowly add the dry ingredient mixture and beat until well-combined, stopping to scrape the sides of the bowl occasionally.
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Stop mixing once all ingredients are combined.
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Line a cupcake pan with cupcake liners.
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Pour 3 tablespoons of batter into each standard-sized cupcake cup.
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Place the pan int he middle rack, turn the oven temperature down to 375 degrees and bak for 23-25 minutes, or until the tops being to brown and spring back when lightly touched.
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Remove cupcakes from the pan and allow to fully cool for 1-1 1/2 hours before frosting.
Recipe Notes
Recipe Credit: Michelle Svetlic Nelson
When it comes to butter substitutes, Earth Balance is her go-to brand. I have to say I was a bit of a skeptic about this frosting. But it is really excellent. It is creamy and rich and has a bold vanilla flavor. I can also see adding seasonal flavors to it like cinnamon or pumpkin spice in the fall.
Double Vanilla Frosting
Ingredients
- 10 Tablespoons Earth Balance Soy Free Butter Sticks Softened
- 2 1/2 cups Confectioners Sugar
- 1 Tablespoons So Delicious Vanilla Coconut Milk
- 2 Teaspoons Vanilla Paste Nielsen Massey is recommended
Instructions
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In a large bowl or standing mixer, beat buttery sticks on high until fluffy, about 4 minutes.
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With mixer on low gradually (and gently) add sugar until combined.
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Add milk a teaspoon at a time, then add vanilla a few drops at a time. Mix until combined. If the frosting consistency is too thick add an additional tablespoon of milk.
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Set mixer to high and beat until frosting is light and fluffy.
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Place in pastry bag and frost cooled cupcakes.
I hope you enjoyed this edition of In the Kitchen With. If you have any questions for Michelle or me feel free to put them in the comment section. If your new this series make sure to check out previous In the Kitchen With posts.
OMG THESE look insanely perfect. Above and beyond! I want to eat 8 of them! All VANILLA! 😉