Gluten-Free Prairie Fluffy Cupcakes 2.0
Author: Gluten-Free Prairie
Recipe type: Dessert
Cuisine: American
- 1½ cups Gluten-Free Prairie Toasted Oat Flour
- ¾ cup tapioca flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon pure Psyllium husk (or Xanthan gum)
- 4 eggs
- 1 cup white sugar
- ⅔ cup mayonnaise
- 1 cup milk
- 2 teaspoons gluten-free vanilla extract
- Preheat oven to 350. Place cupcake cups in cupcake tin (if using; otherwise lightly grease and dust with oat flour.)
- Mix oat flour, tapioca flour, salt, baking soda, baking powder, and Psyllium together and set aside.
- Mix eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Pour batter into the prepared cupcake tin about ½ full.
- Bake at 350 (175 Celsius) for 20 - 25 minutes (oven temps vary - cupcakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely, then frost if desired.
Recipe by Gluten-Free Prairie at https://www.glutenfreeprairie.com/basic-gluten-free-prairie-oat-flour-cup-cakes-2-0/
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