Mochi Cupcakes With Cream Cheese Icing Gluten Free Food

MOCHI CUPCAKES WITH CREAM CHEESE ICING, GLUTEN FREE

Steps:

• Make the cupcakes. In a large mixing bowl, blend well the sugar and softened butter. Blend in the eggs, one by one.
• Make the sour milk. To 1 tablespoon lemon juice, add enough milk to bring it to 1 cup. Let it sit for 5 minutes. It will curdle.
• In another bowl, mix together the dry ingredients (sweet rice flour, baking soda, baking powder, and salt).
• To the butter/sugar/egg mixture, alternately blend in the dry mixture and sour milk. Blend well. Rice flour lacks gluten, so the mixture will become fluffy as you blend.
• Fill cupcake holders about 3/4 of the way. Bake at 350 degrees F for 17 - 20 minutes. When cupcakes are slightly golden brown and a toothpick comes out clean, the are perfect.
• Make the cream cheese icing. Blend well the cream cheese and butter.
• Blend in the powdered sugar, a little at a time.
• Blend in the lemon juice, a tablespoon at a time, tasting as you go.
• Keep the icing chilled in the refrigerator until ready for use.
• Spread on top of cupcakes after they've cooled off.

GLUTEN-FREE VANILLA CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a large bowl, beat butter, cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.