Gluten Free Yellow Cake Cupcakes

So I finally got around to making those gluten free yellow cake cupcakes I’ve been talking about… and they turned out really well.  I did use my own little twist thought b/c ya’ll know I’m frugal (aka cheap) and do my best not to buy those expensive prepacked gluten free mixes.  So I guestimated from the Gluten Free Pantry box that I needed about 33 tablespoons of a gluten free flour blend which turns out to be a little over 2 cups of a gluten free flour blend.

Gluten Free Yellow Cake Cupcakes

The gluten free flour blend I used was:

3/4 C brown rice flour
3/4 C sorghum flour
1/4 C tapioca flour
1/4 C potato flour
1 TB guar gum

1 package organic instant vanilla pudding
1/2 C sugar
4 eggs
1/2 C canola oil
3/4 C orange juice
1 TB + 2 ts organic vanilla extract

I followed the rest of the recipe from A Gluten-Free Guide but I used organic instant vanilla pudding that can be found in most natural sections of grocery stores.

Preheat oven to 350 degrees.  Mix wet ingredients.  Mix dry ingredients into wet mixture (I used my mixer).  Line muffin tins with paper liners and fill 1/2 to 3/4 to top.  Bake 25-30 minutes or until golden brown.

The cupcakes came out moist, but rather dense and the orange juice flavor is a bit much for my pallet but we’ll see what the little people think.  It will be interesting to see how these hold up being stored.  My niece isn’t too fond of them, I think it’s the orange juice flavor she doesn’t like so next time I will use less OJ.  So when my little ones get back from their outting with daddy we’ll see what they think.  I’m keeping my fingers crossed b/c they have a birthday coming up in March!