Tuesday, August 23, 2011

Raspberry Cupcakes

I love chocolate, so I make chocolate peanut butter cookies, brownies, and chocolate cake all the time.  The problem?  Computer Genius much prefers a white cake.  White cake is a bit harder for a gluten-free baker, because you can't use garbanzo bean flour, since there's no cocoa to mask the bean flavor.  Still, it can be done.  I made some Raspberry Cupcakes the other day using my basic white cake recipe.

I started by creaming 1 1/2 sticks of butter in my stand mixer with 1 cup sugar.  The trick to getting a light and fluffy cake is in the beating.  You want to let your mixer run continuously for 12-15 minutes total.  The butter should get a minute or 2 on it's own, then another couple of minutes after the sugar is added.

Add 5 eggs and 1 egg yolk one at a time.  Each egg should be completely incorporated and beaten for a minute or 2, before adding the next.  It may look a bit curdled when you add your egg, but it will come together smooth after beating.

Add 1 1/2 tsp vanilla extract,  and 1/2 tsp almond extract.  In a separate bowl, whisk together 1/2 cup brown rice flour, 1/2 cup white rice flour, 1/3 cup potato starch, 2 tbsps baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.

If at all possible use white rice flour from an asian grocery.  It's milled so much finer, and creates much nicer desserts.
Rice flour from an asian grocery on the left, from a regular grocery on the right.

Alternate the flour mix with 1 cup of sour cream in your mixer with the mixer turned down to low.  You don't want to lose any of the loft you've created through the long beat times.

This white cake recipe makes enough for a 2 layer cake, or 24 cupcakes.  I filled my cupcake liners, and added a tsp of raspberry preserves to the top.

The cake will bake up and over the preserves.  It takes about 16-17 minutes for the cupcakes to bake, or about 18-20 minutes for cake layers.

I made my raspberry frosting by adding 1 cup of raspberry preserves to a typical buttercream frosting(butter, powdered sugar, milk, and vanilla extract.)  I piped a swirl onto each cupcake and topped with a fresh raspberry.

Thanks for popping in and baking with me.  Don't forget to come back on Thursday for my monthly Before Blogging Throwback Thursdays party. Learn more about it here.  I'm linking these up to HomeStories of A to Z's Tips & Tutorials Tuesday, Bake with Bizzy,  and Gluten-Free Homemaker's Gluten-Free Wednesdays.

PhotobucketCast Party Wednesday


  1. Looks good. I have made your waffles 2X and they are fantastic. We can't use real butter {just ghee}, but I will try these as well soon!


  2. These look delicious and so pretty too :) YUMMM!

  3. I made some like this recently and added the preserves after baking. Will have to try it your way!

  4. I had one on Saturday and they were yummy. I do remember that the birthday cakes in the family were never chocolate :-( and I love chocolate cake.

  5. We've done this with muffins. Makes a good way to take them in the car without too much mess...Like for breakfast on the way to church for which we're always late! ;-)

    These look great.

  6. I love everything about this....

  7. This looks like a great recipe! Thanks for sharing. Are you using "glutinous" rice from the asian grocery? It does behave differently than rice flour from Bob's Red Mill or other U.S. mills. Some of the Asian rice flours are made with *cooked* rice that has been dried. That's partly what gives you the much finer grind. I've never used it by itself in a recipe but it looks like it gives you a nice light texture. Thanks for the recipe!

  8. I love that there's surprise of jelly. Thanks for sharing this recipe at Cast Party Wednesday. I hope to see you again next week.

  9. They look lovely and I like the idea of the filling in the middle.

  10. We are featuring cupcakes, this week and what makes yours stand out is not only that they are gluten-free but that they look as good as any of the others. Thanks for sharing with us.


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