Our Gluten-Free Confetti Cupcake Recipe

Ingredients and Tools Included:

• Gluten-Free Artisan Cake Flour
• Superfine Sugar
• Vanilla Extract
• Sprinkles
• Whole Milk Powder
• Grapeseed Oil
• Damask Toothpick

Additional Ingredients to Assemble

• 1 cup water
• 4 tablespoons unsalted butter
• 5 egg whites 

Pans and Other Tools to Assemble

• 3 (12) round cupcake pans
• 36 cupcake liners
• Small saucepan
• Whisk
• Medium bowl
• Sifter
• Stand mixer or electric hand mixer and large bowl
• Rubber or silicone spatula

Instructions

1. Position a rack in the middle of the oven and preheat to 350°F. Line cupcake pans with cupcake liners.

2. In a small saucepan over low heat, bring the water to a simmer (look for wisps of steam and small bubbles rising to the top), then immediately remove the pan from the heat and whisk in the milk powder, butter, and grapeseed oil until the butter melts completely. Set aside to cool to room temperature.
3. Sift the Gluten-Free Artisan cake flour into a medium bowl, mix in the sprinkles, and set aside. If you do not have a sifter, whisk flour in a small bowl and then add the sprinkles.

4. In a stand mixer with the whisk attachment (or in a large mixing bowl using an electric hand mixer), beat the egg whites on medium speed for about one minute. When the eggs start to look frothy, gradually add the sugar, a couple of tablespoons at a time, mixing completely after each addition.

5. Add half of the sifted flour-sprinkles mixture and half of the milk mixture to the egg whites and mix on low speed until the flour is almost completely incorporated. Scrape the bottom and sides of the bowl with a rubber or silicone spatula, then add the rest of the flour and milk mixture. Mix on low speed until the dry ingredients are almost fully incorporated.
6. With a rubber spatula, scrape the bottom and sides of the bowl, then gently fold the batter a few times to incorporate any remaining flour. Fold the batter just until no more dry flour remains in the bowl. Do not overmix the batter.

7. Divide the batter evenly between each cupcake liner (about 1/3 cup in each) and place the pans on the middle rack in the oven.

8. Bake for 19 to 24 minutes or until the toothpick comes out clean when you insert it into the center of the cupcake.

9. Remove the cupcakes from the oven and let them cool for 20-30 minutes on a wire rack.

10. Top your delicious cupcakes with homemade frosting and decorations! 
11. If frosting was purchased, continue to the frosting recipe.