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As I mentioned earlier, I am experimenting some gluten free food nowadays. Not that I am intolerant to gluten, just wanted to explore it. So tried this Cornflour muffins and the cupcakes 🙂 Loved the taste. Do give it a try friends…

As soon as mixed and placed in muffin liners, bake it soon.

Cornflour_Cupcake Cornflour_Cupcake_1 Cornflour_Cupcake_2.png Cornflour_Cupcake_3

Ingredients:

Cornflour : 1 cup

Salt : 1/4 teaspoon

Cinnamon Powder : 1/4 teaspoon

Baking Powder : 3/4 teaspoon

Sugar : 1/2 cup (I felt it was little more, you can reduce the quantity)

Milk : 1/4 cup +2 tablespoons

Unsalted Butter : 2 tablespoons (at room temperature)

Oil : 2 tablespoon

Vanilla Extract : 1 teaspoon

Egg :1

Frosting:

Butter cream frosting : as required

Method:

Preheat oven to 350F and place muffin liners in baking tray.

Beat egg, oil, unsalted butter, milk,vanilla extract and beat well until fluffy.

Mix cornflour, cinnamon powder, salt, baking powder, sugar and sieve for 2 to 3 times.

Now mix wet and dry ingredients together, until combined.

Now fill each liner with the batter and immediately bake for 20 minutes.(check with tooth pick as well)

Cool down for 10 mins.

For making cupcakes, I just added butter cream frosting done by beating butter, icing sugar, vanilla extract 1 teaspoon until fluffy and with piping bags made the designs 🙂

Hope you like it friends…..

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