Gluten-free Corn-free Cupcakes with Frosting
Here it is finally, a sweet treat for that birthday party that your child has been invited to, and it is both gluten and corn-free. As most corn allergy sufferers know, commercial confectioner’s sugar, or powdered sugar, is off limits because manufacturers use corn starch to keep the sugar from caking. But did you know that you can make your own very simply at home with the right equipment? All you need is a regular bag of granulated sugar and about two minutes of your time. Simply use my Light and Airy Gluten-free Muffin recipe for the cakes and then add a touch of homemade frosting on top using the following recipe. Your child will be sure to love these special treats!
Gluten-Free and Corn-Free Butter-Cream Frosting
Directions:
Pour about 2 1/4 cups of granulated sugar into the dry mix container of a Vitamix Machine or a Magic Bullet. Run the machine according to manufacturer’s specifications. After about 1-2 minutes of grinding your sugar should resemble a fine powder.
or a Please Note: you could also purchase powdered sugar from Miss Roben’s (allergygrocer.com) if you don’t have either of these machines.
Add two tablespoons of cold butter (or Spectrum Palm Oil if you are dairy free) and mix well. Add 1-2 tablespoons of milk (any kind will do, cow, soy, rice, almond) in slow increments to determine desired consistency.
For best results, frost your cupcakes while they are frozen. This will help prevent crumbling.
For storage, Place in a small Tupperware container, adding toothpicks for stability.
This recipe is gluten-free, corn-free, can be dairy free, and also follows the additive-free Feingold diet.
One final note: if you would like to really decorate your cupcakes, Miss Roben’s also has many natural flavorings and colors to make your dessert look really fantastic.
