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33
2 large eggs
2 large egg yolks
1
2
/
3
cups granulated sugar
2 teaspoons pure vanilla extract
1 cup vegetable oil
1½ cups buttermilk
1.
Preheat oven to 350°F. Spray two 9-inch
cake pans with nonstick cooking spray and
line with parchment paper. Reserve. Sift
flour, baking powder, baking soda and salt
together in a medium mixing bowl. Reserve.
2.
Put the eggs, yolks and sugar into the bowl
of the Cuisinart
®
stand mixer. Attach the flat
mixing paddle and mix on Speed 6 until light
and fluffy, about 2 minutes. Add the vanilla
extract and mix until incorporated.
3.
Reduce to Speed 2 and gradually add the
oil. Increase to Speed 4 and mix until fully
incorporated, about 1 minute. Scrape down
entire bowl.
4.
Add one-third of the reserved dry
ingredients to the bowl and mix until
incorporated. Add one-half of the buttermilk
and mix until incorporated. Repeat, ending
with the dry mixture, stopping to scrape
down the bowl as necessary.
5.
Divide the batter evenly between the
prepared pans. Bake in the preheated oven
until cakes are golden, edges start to pull
away from the sides of the pan, and a cake
tester comes out clean when inserted in the
center, about 25 minutes.
6.
Remove from oven, cool in pans on a wire
rack until cool to the touch, then transfer
cakes to a wire cooling rack to cool
completely before frosting.
Nutritional analysis per serving (based on 12 servings):
Calories 396 (45% from fat) • carb. 51g • pro. 5g • fat 20g
sat. fat 2g • chol. 32mg • sod. 462mg • calc. 396mg
fiber 1g
Gluten-Free Golden
Cupcakes
These cupcakes pair very nicely with our Dairy-Free
Vanilla Frosting (page 35)
Makes 12 standard-size cupcakes or 42 mini
cupcakes
Nonstick cooking spray
2 cups sorghum flour
1 cup potato starch
½ cup arrowroot starch
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon kosher salt
1½ cups agave nectar
½ cup olive oil
¾ cup butternut squash purée
2 tablespoons pure vanilla extract
1 teaspoon white vinegar
1.
Preheat oven to 350°F. Lightly coat a full or
mini muffin pan with cooking spray.
Cupcake liners may be used (these may also
be sprayed so that the liners cleanly come
off the cupcakes).
2.
Put the flour, starches, baking powder,
baking soda, xanthan gum and salt into the
Cuisinart
®
mixing bowl. Attach the flat
mixing paddle and mix on Speed 2 to sift
the ingredients together.
3.
With the mixer running on Speed 2, add the
remaining ingredients, in the order listed,
and mix all ingredients. Scrape the entire
bowl to ensure all of the ingredients are
evenly incorporated.
4.
Scoop batter into prepared muffin pans.
Bake until golden and a cake tester comes
out clean, about 25 minutes for regular-sized
muffins, 15 minutes for minis. Remove from
oven, cool in pans on a wire rack until cool
to the touch, then transfer cupcakes to a
wire cooling rack to cool completely before
frosting.
Nutritional analysis per standard cupcake:
Calories 396 (22% from fat) • carb. 77g • pro. 4g • fat 10g
sat. fat 1g • chol. 0mg • sod. 359mg • calc. 50mg • fiber 2g
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