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Below is my vanilla cupcake recipe and mixing/baking method that I am in the process of converting from conventional to gluten free/vegan. The first ingredient I'm swapping out is the regular flour for gluten free flour. I'm using America's Test Kitchen gluten free flour blend recipe. They rise so nice, they have amazing flavor and the crumb is so beautiful, soft and fine. The issue I'm having though is once they are out of the oven for a few mins they fall some until they are just flat on top and they shrink all around... quite a bit. I'm thinking they maybe have too much fat? I can't figure it out. They are VERY moist, but when they shrink they aren't as fluffy as I want them. I know there's an answer for my issue, but I don't know what it is so hopefully someone can help.
VANILLA CUPCAKES (GF)
4 oz. organic melted butter
7 oz. Morena brand cane sugar
2 tsp. Simply Organic vanilla extract
1 TBLS. organic apple cider vinegar
2.75 oz. organic full fat sour cream
2.75 oz. 2% organic milk
7.25 oz. ATK gluten free flour blend
1/2 + 1/8 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. xantham gum
2 egg whites, whipped to soft peak stage
1. First I preheat my oven to 325 F. I've read that you should bake GF cakes lower temp and longer time.
2. I sift together the flour, soda, xantham gum and salt in the bowl of my stand mixer and set aside.
3. In another bowl I whisk together the melted butter, sugar, vanilla extract, ACV, sour cream and milk.
4. Then I pour the wet mixture into the dry and beat in my stand mixer for 5 mins. (I've read that GF cakes should be beat for 3-5 mins to make the light and fluffy. I do this with my GF vegan chocolate cupcakes and they turn out as fluffy and light as a good cake mix and don't shrink at all.)
5. After beating I fold in the egg whites gently with a spatula in 3 additions. I watched a video from Culinary Institute of America about how to beat and fold in egg whites.
6. Then I bake (it makes 12) in preheated 325 F oven for 25-28 mins. until toothpick comes out clean. I bake in the center of the oven and have very nice high quality pans and liners. They look all fluffy and amazing, but then within a couple mins. they look awful and flat and shrink up.
Hopefully someone can help me troubleshoot this. Thanks in advance so so much!! xxoo
VANILLA CUPCAKES (GF)
4 oz. organic melted butter
7 oz. Morena brand cane sugar
2 tsp. Simply Organic vanilla extract
1 TBLS. organic apple cider vinegar
2.75 oz. organic full fat sour cream
2.75 oz. 2% organic milk
7.25 oz. ATK gluten free flour blend
1/2 + 1/8 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. xantham gum
2 egg whites, whipped to soft peak stage
1. First I preheat my oven to 325 F. I've read that you should bake GF cakes lower temp and longer time.
2. I sift together the flour, soda, xantham gum and salt in the bowl of my stand mixer and set aside.
3. In another bowl I whisk together the melted butter, sugar, vanilla extract, ACV, sour cream and milk.
4. Then I pour the wet mixture into the dry and beat in my stand mixer for 5 mins. (I've read that GF cakes should be beat for 3-5 mins to make the light and fluffy. I do this with my GF vegan chocolate cupcakes and they turn out as fluffy and light as a good cake mix and don't shrink at all.)
5. After beating I fold in the egg whites gently with a spatula in 3 additions. I watched a video from Culinary Institute of America about how to beat and fold in egg whites.
6. Then I bake (it makes 12) in preheated 325 F oven for 25-28 mins. until toothpick comes out clean. I bake in the center of the oven and have very nice high quality pans and liners. They look all fluffy and amazing, but then within a couple mins. they look awful and flat and shrink up.
Hopefully someone can help me troubleshoot this. Thanks in advance so so much!! xxoo