I have just dabbled a bit here and there in the world of Gluten Free baking. I like to have all kinds of recipes on hand that taste good. These cupcakes are delicious and I hope you enjoy them!
There are links below to a couple of frostings that work well with these cupcakes. If you use the Swiss Meringue Buttercream you can just make a half batch and have plenty.
Gluten Free Buttermilk Vanilla Chocolate Chip Cupcakes
Enjoy these Gluten Free cupcakes with Ganache, meringue buttercream or your favorite gluten free frosting! They are delightful!
- 3 ounces unsalted butter
- 1/2 cup + 2 Tbsp granulated sugar
- 1 1/2 tsp vanilla
- 1/2 cup buttermilk
- 1 1/4 cup Gluten Free All Purpose Flour
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1 tsp xanthan gum
- 1/2 cup mini chocolate chips
- 1 tsp Gluten Free All Purpose Flour
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Preheat oven to 350 F or 175 C. Line a 12 cup muffin pan with cupcake liners.
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In a small bowl, stir together the flour, baking powder, salt and xantham. Set aside.
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In another small bowl stir 1 tsp of flour into the chocolate chips and toss together with your hands to coat the chips.
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Beat the butter and sugar together on medium high speed for 2-3 minutes until they are light and fluffy.
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Add 1 egg and beat to incorporate. Next add the yolk and vanilla and beat. Scrape the bowl as needed.
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Alternate adding the flour and buttermilk into mixer. Start and end with the flour. Add about 1/3 flour and mix.
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Add 1/2 buttermilk and mix. Repeat with next 1/3 of flour, then the rest of the buttermilk and then the rest of the flour. This helps to evenly incorporate all the ingredients.
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Scrape the bowl to make sure everything is mixed well.
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Stir in the chocolate chips.
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Scoop the batter into the prepared muffin pan.
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Bake for 18-20 minutes. The tops will just slightly start turning a little golden.
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Let cool on a rack and enjoy!
I made these with a combination of Whipped Ganache Frosting for some and Swiss Meringue Buttercream for the others. Either is a good choice.