Gluten Free Mama
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Gluten Free White Cupcakes

Gluten Free White Cupcakes

white cupcake

 

If you like sponge cake and angel food cake, you will for sure like these.  These cupcakes are a cross between traditional, sponge, and angel food cake, it is true!  Try them for yourselves and see.  Enjoy!

Gluten Free White Cupcakes

Ingredients
½ cup oil
1¼ cups sugar
2 tsp. vanilla
4 egg whites

1 ½ cups Mama’s Almond or Coconut Blend flour
2 tsp. baking powder

½ tsp. salt
¾ tsp. xanthan gum

½ cup milk (dairy, rice, nut, soy)

Directions

Preheat oven to 350°. Put 12 cupcake liners in muffin tin.

In a medium bowl, combine flour, baking powder, salt and xanthan gum. Set aside.

Mix together oil, sugar and vanilla. With mixer running on medium speed add one egg white at a time, mixing well after each addition. Beat on high speed for one minute. With mixer on low speed, slowly alternate pouring in flour mixture and milk. Mix well for about 1 minute. Using a 2 inch scoop, fill cupcake liners, or fill to 3/4 full. Bake cupcakes on center rack in oven for 30-35 minutes.

Toothpick should come out clean and cupcakes will bounce back when touched.

Cool for 10 minutes in pan. Remove from pan and place on cooling rack to finish cooling.

 

Gluten Free White Cupcakes
 
Prep Time
Cook Time
Total time
 
If you like sponge cake and angel food cake, you will for sure like these. These cupcakes are a cross between traditional, sponge, and angel food cake, it is true! Try them for yourselves and see. Enjoy!
Author:
Recipe type: Cake & Cupcakes
Serves: 12 cupcakes
Ingredients
  • 1½ cups Mama's Almond or Coconut Blend flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ¾ tsp. xanthan gum
  • ½ cup oil
  • 1¼ cups sugar
  • 2 tsp. vanilla
  • 4 egg whites
  • ½ cup milk (dairy, rice, nut, soy)
Instructions
  1. Preheat oven to 350°. Put 12 cupcake liners in muffin tin.
  2. In a medium bowl, combine flour, baking powder, salt and xanthan gum. Set aside.
  3. Mix together oil, sugar and vanilla. With mixer running on medium speed add one egg white at a time, mixing well after each addition. Beat on high speed for one minute. With mixer on low speed, slowly alternate pouring in flour mixture and milk. Mix well for about 1 minute. Using a 2 inch scoop, fill cupcake liners, or fill to ¾ full. Bake cupcakes on center rack in oven for 30-35 minutes.
  4. Toothpick should come out clean and cupcakes will bounce back when touched.
  5. Cool for 10 minutes in pan. Remove from pan and place on cooling rack to finish cooling.

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9 Comments

  1. Fire truck party crazy
    December 13, 2014    

    Please help me with a yellow cake recipe that can hold up to a sheet cake pan shaped like a fire truck. It is very detailed and every Gf yellow cake recipe I have followed fall/shrink too much and come out very dense. I have GFM Coconut flour blend. I have a recipe that calls for the equivalent of 3 cups of flour. How much Xgum should I add? Or can you give me a good recipe to follow. Please help. Have to make this cake by Sunday morning 12/14. Thanks so very much!

    • December 14, 2014    

      I guess, I am too late, but the white cupcake recipe on the blog here will work just fine, if you want it to be yellow, just use two whole eggs instead of 4 egg whites. Also in my cookbooks are great recipes for cakes.

      • Fire truck party crazy
        December 16, 2014    

        Thank you for the reply. I ended up using your coconut flour blend (which I absolutely LOVE!) in a different recipe that called for tons of butter, 8 egg whites and lots of mixing. It turned out with a wonderful flavor and a creamy smooth texture but was very heavy, more like pound cake. It did not fall but took nearly an hour in the oven to firm up. I was worried I’d have to throw it out. But it got rave reviews. Thanks to your lovely flour no doubt. I’d post a pic but can’t figure out now. Thanks again. I’ll try your recipe next time around.

  2. February 4, 2012    

    would this work with just a gluten free flour blend versus the almond or coconut flours? thanks!

    • November 14, 2014    

      Yes, any gf flour blend will work fine. We just recommend ours for the best taste and texture.

  3. February 6, 2011    

    Oh, these sounded sooo good until I got to the egg whites. Will this recipe work with egg replacer? My daughter is allergic to eggs:(

    • November 14, 2014    

      Not this particular one. But we do have cupcake recipes that will work with egg replacers. This particular cupcake is like an angel food cake so you have to have eggs.

  4. Monica
    February 6, 2011    

    I was so excited and then I read like angel food cake…still excited but thinking there are going to be eggs that are hard to avoid. Yes 4 egg whites…have you ever substituted anything for them…I usually do ground flax seed or the egg replacer but 4 egg whites — I do not think I would be successful! Do you have a great one that is egg free for cupcakes?

  5. February 5, 2011    

    These look perfect for my daughters 9th bday party! Thanks Rachel!

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