Samantha Jo’s gluten free cupcakes
Samantha Jo's homemade gluten free cupcakes sprinkled with sugary pigs and chicks. Photograph by Tyler Grant.
By Tyler Grant
EDMONTON- Everyone loves cupcakes. That includes those who have to eat gluten free ones.
One problem is that it’s not easy to get a good gluten free cupcake similar to the glutentized counterparts. A girl I know let me in on a little secret she spent 12 years mastering.
Samantha remembers the days when she was a little girl enjoying cupcakes, but then she was diagnosed as a celiac. This put her in a situation where she either had to buy sub-par desserts, or she had to learn how to make them.
Everything you need to make the best gluten free cupcakes in town. Photograph by Tyler Grant.
The Ingredients (for two dozen cupcakes)
3 cups of pre-mixed gluten free flour ( Samantha recommends Namaste Foods Perfect Flour Blend)
2 ½ cups of white sugar
1 cup of cocoa
2 ½ tsp. of baking soda
1 tsp. of salt
2 cups of buttermilk
1 1/3 cup of oil
2 tsp. of vanilla
4 eggs
The Mixing
Mix all the dry ingredients to get the lumps out. This recipe doesn’t require sifting as many other recipes do. Next, add all the liquid ingredients until cake batter is smooth. Once this is ready, fill the paper baking cups about ¾ full.
The Baking
Samantha Jo's cupcakes baking up nicely in the oven. Photograph by Tyler Grant.
Pre-heat the oven to 350 degrees Fahrenheit. When the oven’s the right temperature, place the cupcakes in for 15-25 minutes. The gap in the time depends entirely on how hot your oven gets. The safe bet is to tap the center of the cupcakes to make sure they’re not gooey in the middle.
The Icing
4 cups of icing sugar
4 tbsp. of soft butter
4 tbsp. of cocoa
2 tsp. of vanilla
4 tbsp. of milk (add more as needed)
Mix these ingredients until they’re icing-smooth. If you make it a bit too runny with too much milk, just add a little more icing sugar to thicken it up.
