Tri Colored Vanilla Cupcakes-Gluten Free

Cupcakes are one thing that I do not make very often so I had no idea, how to dress them up cute for a 4 year old. It was my good friend’s daughter’s birthday and we were invited for dinner. I decided to surprise her by bringing some gluten free cupcakes for her daughter and other guests.

 

 

Her daughter loves bright colors especially green, so I thought of making colorful cupcakes. I followed basic vanilla cupcake recipe and decorated with colored icing and even tinted the batter with three colors. I increased the amount of milk and reduced the flour and sugar by small amount, to get the same taste and texture as one expects from a regular cupcake. I got 14 cupcakes in place of 12 regular ones. For decorating I always prefer whipped cream, so that I can lick the bowl after making the frosting (that’s how much I love it). However, I wanted to do something different this time, keeping it light at the same time. Since I also enjoy the taste of mascarpone I looked for frosting using both these ingredients. I found one at Gluten free shoe string. I used butter instead of vegetable shortening because I did not have any.The frosting came out very nice.

 

 

Thought to beat slightly more, just then the door bell rang, my dog barked crazy and I went to answer the door. By the time I realized my mistake it was over beaten. My baking experiments never stops; I do not wanted to add any more sugar to make it stiff instead chilled it for half an hour and tried my best to make swirls, though it was still unstable for piping.

 

TRI COLORED VANILLA CUPCAKES – Gluten Free
Ingredients:
1 1/2 cup GF all purpose flour (white rice flour mix)
3/4 cup white granulated sugar
1/2 cup milk
3 eggs
2 tsp baking powder
1/4 tsp salt, 1 tbsp pure vanilla extract
1(1/2 cup) stick unsalted butter at room temperature
3 shades of food coloring ( Club house food colors are gluten free)
Method:
Preheat oven to 350 degrees F. Cream together the butter and sugar until fluffy. Next beat in the eggs one a t a time letting each egg mix in completely before adding the next one. Scrape down the bowl, add vanilla and beat until fully incorporated. In a separate bowl sift together white rice flour mix, baking powder and salt either by hand or with the mixer on low, stir in 1/2 of the flour mixture into the egg and butter mixture followed by half of the milk. Then add the final 1/2 of flour and stir until just combined.
Scoop batter into 3 different bowls and tint with your choice of food coloring. Line a muffin tin with cupcake papers. Using a regular teaspoon, put each colour in the cupcake liners. The cup cake will look nice with 4-5 layers. bake for 17 to 20 minutes until a toothpick comes out clean. Just be careful not to over bake so check the GFcup cakes at 16 minutes. Let cool before decorating.

Mascarpone and Whipped cream Frosting

source: Gluten free shoestring
Ingredients:
227 gm (1 cup) mascarpone cheese
500 ml whipping cream
105 gm confectioner’s sugar
2 tbsp butter
1 tsp vanilla
3 shades of wilton icing color( the individual icing color are gluten free)
Wilton Sprinkles (they are also gluten free)
Method:
Place the mascarpone cheese and butter in a bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until the mixture is light and fluffy. Add the confectioner’s sugar, vanilla and mix to combine. Switch out the paddle attachment to the wire whisk. Add the chilled cream to the bowl, and mix on high speed until the cream thickens and holds a relatively soft peak ( stiffer than a very soft peak that falls over on itself ) Transfer frosting to separate bowls and tint with different colors. Put it in pastry bag fitted with1M nozzle tip and pipe a generous amount of frosting on top of each cooled cupcake. Decorate with sprinkles.
The frosting was DELICIOUS. I ate the leftover with cookies.