These lovely spice cupcakes are simply awesome! Cinnamon, allspice, nutmeg and cloves all wrapped up in browned butter rum frosting. Yum.
Gluten Free Spice Cupcakes:
makes 12 standard cupcakes or 6 Texas size
1 1/4 cups Gluten Free All Purpose Flour (recipe)*
OR Bob’s Red Mill 1:1 Gluten Free Baking Flour
2 tsp baking powder
1/2 tsp salt (scant)
2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup sugar
1/2 cup brown sugar
1/4 cup butter, softened
3/4 cup milk
1 tsp vanilla
2 eggs
Preheat oven to 350 degrees. In a large bowl combine sugars, butter, eggs and vanilla and beat until smooth. In a small bowl combine flour, baking powder, salt and spices. Add flour mixture to wet ingredients alternating with the milk. Mix on medium speed for about 1-2 minutes. Fill 12 sprayed or paper lined muffin cups about 2/3 full. If using Texas size, fill 6 cups. Bake 15-20 minutes or until wooden pick inserted in center comes out clean. Bake Texas size 20-25 minutes. Remove from pan and cool on wire rack before frosting.
Browned Butter Rum Frosting:
1/2 cup butter
1 tsp vanilla
1/2 tsp rum flavor
2 1/2 TBS milk or half-and-half
3 cups powdered sugar
dash salt
paste food color if desired
In a small sauce pan, brown butter over medium high heat by bringing to a boil for about 4 minutes. Butter is done when golden brown. Watch closely, stirring occasionally, and remove from heat immediately or butter will burn. Cool in the refrigerator until butter becomes firm again. Combine butter, vanilla, rum flavor, milk, powdered sugar and salt. Whip until fluffy and smooth. Frost cupcakes when cool to the touch. I used a pastry bag fitted with a Wilton 2D tip. Decorate with seasonal sprinkles or candies.
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