Here is another fun gluten free Memorial Day, 4th of July, or Labor Day dessert recipe. This recipe creates moist, fluffy, and rich cake in red, white and blue. It’s so good, it doesn’t need frosting! However, you can omit the food coloring and make solid, white cupcakes. This is the richest gluten feee cake I have ever made! It’s because of its high fat and sugar ratio. I hope you enjoy this recipe as well as your holiday.
A moist and fluffy, white gluten free cupcakes recipe turns red, white, and blue. (While the cake contains yolks, it still makes somewhat of a white cake.) It's perfect for any American holiday.
- 12 Tablespoons (1 ½ sticks) unsalted butter (or Palm Oil, softened
- 1/3 cup shortening (organic palm or vegetable)
- 2 1/4 cups granulated sugar
- 4 1/2 large eggs*, at room temperature
- 2 1/4 cups Carla's Gluten Free All-Purpose Flour Recipe
- 1 1/2 teaspoons gluten free baking powder (Rumford's)
- Scant** 1/4 teaspoon salt
- 3/4 cup buttermilk, room temperature
- 1 1/2 teaspoons pure vanilla extract
- Super Red & Blue gluten free gel food coloring (AmeriColor), as needed* (or liquid - McCormick)
- Oil or gluten free spray oil, for pan
- Fluffy White Frosting or Homemade Whipped Cream, as needed
- Preheat oven to 350ºF. Line a 12-cup muffin pan with paper liners; or oil and dust lightly with gluten free flour. (If using spray oil, be sure it is gluten free.)
- In the bowl of your mixer, cream together butter, shortening, sugar, and eggs until light and fluffy, about 4 minutes.
- Sift together flour blend, baking powder, and salt; and set aside.
- In a measuring cup, measure the buttermilk and stir in the vanilla.
- Alternately, add one-third of the flour mixture and half of the milk mixture until all is used up. (Start with the flour and end with the milk. Beat on medium speed until each addition is fully blended.)
- Divide the batter between three bowls. Add enough drops of red (4 - 6) to one batter and blue (4 - 6) to another; and stir each container until no streaks of batter remain. Add additional drops of color as needed. Leave the plain batter alone.
- Using one-third of each batter, fill the muffin tins 7/8 way full. Begin with blue and end with red.
- Bake on the center rack of your oven for about 21 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Transfer pan to a wire rack to cool for 5 minutes. Then transfer cupcakes directly to the wire rack to cool completely.
- Frost cupcakes with your desired frosting.
*To add half of an egg, beat one whole egg and only use about half of the egg. You can try this recipe with 4 or 5 eggs, but it really is perfect the way it is with 4 1/2.
**If using McCormick's liquid food coloring, use less milk as the food coloring will create a thinner batter. It takes about three times the amount of liquid food coloring to create the vibrant colors of AmeriColor gel paste.
Because this batter contains high amounts of sugar and eggs, it creates a slightly sticky/crusty out layer. However, the center is moist and delicate. If you desire to smooth the tops, add some red food coloring to your frosting and frost the tops with a thin layer prior to frosting with white frosting.