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 : 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
Butter cream frosting : as required
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…..