Gluten Free Vanilla Cupcakes
6 oz./170 g. egg whites at room temperature
1/2 c. whole milk at room temperature, divided
2 tsp. pure vanilla extract
6 oz./170 g. gluten-free flour
6 oz./170 g. organic sugar
1 tbsp. baking powder
1/2 tsp. fine sea salt
6 oz./170 g. organic butter, at room temperature and cut into cubes
Preheat oven to 350 degrees. Butter or line muffin pans with cupcake liners.
1. In a medium bowl, combine the egg whites with 1/4 c. of milk and the vanilla. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the flours, sugar, baking powder and salt together on low speed for 30 seconds. Add the butter cubes and remaining 1/4 c. of milk. Mix on low speed until the butter has been incorporated. Increase to medium speed and beat for 1-2 minutes.
3. Scrape the sides of the bowl and add the egg mixture in 3 separate batches; beat on medium speed for 20-30 seconds after each addition. Pour or scoop batter into cupcake liners and bake in preheated oven for 20-25 minutes, or until a cake tester inserted in the center of the cupcakes comes out clean. Let cool on racks completely before frosting the cupcakes.
Makes about 16 cupcakes.
Credit: Recipe provided by Healthy Green Kitchen
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1. In food processor with knife blade attached, process frozen peaches until finely shaved. Add yogurt and sugar. Process just until smooth. Serve immediately.
If not serving right away, pour into 9″ by 9″ metal baking pan; cover and freeze 1 hour for best texture.
(per serving) 2 1/2 cups
Total Fat 1g
Saturated Fat 1g
Total Carbohydrate 28g
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