Gluten-Free Blueberry Cake Cupcakes

Love blueberry cake? Here's my cupcake version.

Just in time for July Fourth, here's a sweet little recipe for blueberry cake cupcakes. I know that's redundant- calling it a blueberry cake cupcake. I mean, how can a blueberry cake be a cupcake too? It's either cake or cupcake. It can't be both.

Or can it?

Blueberry Cake Cupcakes Recipe

The flour blend as well as the kind of sugar you use will influence the flavors in these cupcakes. If you don't care for the taste of buckwheat, use a brown rice flour instead. Also- I like to use organic golden brown sugar in my gluten-free dessert recipes because I think it adds more flavor and depth to my recipes. Gluten-free flours often taste a little strange. That is also why I use at least 2 teaspoons of bourbon vanilla in my recipes. Bottom line? Gluten-free baking needs a little flavor spike.

This recipe is loosely based on my pre-gluten-free recipe for wild blueberry cake. I haven't made this recipe as a large cake since going gluten-free, but I'd like to. If you try it as cake- please share how/what you do with it. I used to bake it in a loaf pan.

Ingredients:

Whisk together in a mixing bowl:

3/4 cup sorghum flour
3/4 cup rice flour
1/4 cup GF buckwheat flour or GF millet flour
1/2 cup tapioca or potato starch
1/2 teaspoon fine sea salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons xanthan gum
1/2 teaspoon nutmeg
1 teaspoon very fine lemon zest- save the lemon for glaze, if you desire

In a separate mixing bowl beat together:

2 large free-range eggs, beaten- or Ener-G egg replacer
1 cup organic light brown sugar
1/2 cup Spectrum Organic Shortening
1/2 cup warm non-dairy milk, more as needed
2 teaspoons bourbon vanilla extract

Instructions:

Preheat the oven to 375ºF. Line a 12-muffin tin with paper liners.

Add the wet into the dry ingredients and beat to combine; beat on medium for 3 minutes. If the cake batter appears too dry, add more non-dairy milk, one tablespoon at a time until it becomes a smooth batter.

And if the batter is too wet, add a little extra rice flour, a tablespoon at a time to thicken it a bit. (Humid weather can make flours damp.)

Stir in by hand:

1 heaping cup fresh (or frozen unthawed organic blueberries).

Note: If using fresh berries, I save a few and press them into the tops. Frozen berries don't seem to sink as much, but you could also do the same with frozen berries. Note- frozen berry batters take longer to bake.

Spoon the blueberry batter evenly into the twelve baking cups. Sprinkle organic golden brown sugar or raw sugar on the tops, if you like.

Bake in the center of the preheated oven for about 20 to 25 minutes- until firm. Check with a wooden pick for doneness, if you like. Fresh vs. frozen blueberries will influence the baking time (frozen takes longer).

Cool on a wire rack very briefly, then tip the cupcakes out of the pan and place them on a wire rack to continue cooling (this way, they don't develop soggy bottoms).

If you'd like to do a lemon glaze, combine:

Juice of 1 large lemon
1/2 cup confectioner's (icing) sugar, more as needed

Drizzle glaze over still warm cupcakes.

Makes 12 cupcakes.

Recipe Source: glutenfreegoddess.blogspot.com

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Notes:

Gluten-free flours absorb moisture during humid summer days, so use your best judgment when baking. If batters seem wetter than usual, add a tablespoon or two of more flour. 

If the opposite is true and your batter is too stiff, add a little more liquid, a tablespoon at a time.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.