Monday, August 23, 2010

Vanilla Velvet Cupcakes (gluten-free!)

1 stick butter
8 oz. cream cheese
2 eggs
1/2 cup brown sugar
1/2 cup honey

3/4 cups brown rice flour
1 cup sorghum flour
1/2 cup amaranth flour
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt

1-2 Tablespoons vanilla
1/2 cup plain yogurt

Cream together the butter, cream cheese, eggs, sugar, and sour cream. Add in all of the dry ingredients. Mix well. Add in the the vanilla and plain yogurt. Mix well.

Spoon into mini muffin tin and bake at 350 degrees for ~15 minutes.

I finished these off with a cinnamon-sugar vanilla glaze (actually the glaze from my Cinnamon-Swirl Cake), but they would be fantastic with chocolate frosting, cream cheese frosting...really just about anything.

These cupcakes are super velvety, moist, and delicious. I didn't get any pictures before I took them to church yesterday, and all of them were gone by the end of first service. I've taken many different baked goods to church and usually people really like them, but I think I got more compliments for these than for anything I've made.


  1. Um, YES!

    I think these will be Z's birthday cupcakes, probably with chocolate frosting.

  2. So what does amaranth flour do when you cook it? I can't have it, so would need to know the consistency that it creates when baked. Does it carmalize or what?

    I can make these though I imagine with a few simply substitutions! Yay! A non-chocolate dessert. :)

  3. I think it just adds a mild nutty flavor to it. I'm not sure what types of grains you can have. Replacing the amaranth with more sorghum flour might work.