Recipes
Gluten-Free Vanilla & Almond Cupcakes
Yield: 12 cupcakes | Prep Time: 5 minutes | Cook Time: 20 minutes | Storage: Store covered at room temperature for up to three days | Advanced Prep: May be frozen

Ingredients

Cupcakes

3 large eggs, separated

1/2 cup, plus 2 teaspoons sugar, divided

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup potato starch

3/4 cup ground almonds

 

Quick Gluten-Free Icing

1/2 cup solid vegetable shortening          

1/2 cup (1 stick) margarine (or butter)

1 teaspoon vanilla extract

1 pound confectioner's sugar

2 tablespoons almond milk (soy milk ok too if not 

using during Passover, or regular milk)

Directions

To make the cupcakes, preheat oven to 350 degrees.  Place 12 paper muffin cups into a muffin tin. Place the egg yolks into a medium bowl. Add the 1/2 cup sugar, vanilla and almond extracts and beat on high speed for 2 minutes. Add the potato starch and ground almonds and mix in. Set aside.  

 

Place the whites into a large bowl and beat on high speed until stiff. Turn the speed to low and add the remaining 2 tablespoons sugar. Turn the speed back up to high and beat another minute.

 

Use a silicone spatula to fold the egg whites into the yolk mixture. Scoop the batter evenly into the muffin cups. Bake for 20 minutes or until a toothpick inserted comes out clean. Let cool on a rack.  

 

To make the icing, in a large bowl, use an electric mixer to beat the shortening and margarine or butter together. Add the vanilla and beat to mix in. Add the confectioner's sugar, one cup at a time, mixing well after each addition. Add the soymilk or milk and beat at high speed for two minutes or until fluffy.  Add desired colors. Store covered in the fridge for up to 5 days.