For gluten-free muffins replace the cake flour with my GF flour mix + 1/8 tsp xanthan gum. A chilled gf cupcake tastes more similar in texture to the gluten flour cupcake.
These cupcakes will rise high so only fill it halfway up.
Ingredients
- FOR 9" CAKE PAN
- 3 oz white chocolate
- 2.4 oz egg whites
- 1/2c milk, divided
- 3/4 tsp vanilla
- 5.25 oz cake flour
- 4.25 oz sugar
- 11 g baking powder (2 1/2 tsp)
- 1/4 + 1/8 tsp salt
- 2.25 oz butter
- FOR 1 MINI-MUFFIN PAN
- 1.5 oz white chocolate
- 1.2 oz egg whites
- 1/4c milk
- 1/4 + 1/8 tsp vanilla
- 2.6 oz cake flour
- 2.1 oz sugar
- 1 1/4 tsp baking powder
- 1/8 + 1/16 tsp salt
- 1.1 oz butter
Directions
Melt white chocolate. Cool.
Mix egg whites, 1/4 of the milk and vanilla in small bowl.
Whisk flour, sugar, baking powder and salt. Add soft butter and remaining milk and mix. Add egg whites in 3 batches til just mixed.
Bake 350 for 30 minutes for cake pan. 9 minutes for mini muffin pan.
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