Gluten-Free Vanilla Cupcakes
These gluten-free cupcakes have the perfect texture and crumb, thanks to a homemade flour blend that uses the right balance of starch and fat. Using a little steam while the cakes bake helps them rise for a light and moist result that will leave your friends wondering how they could possibly be gluten-free.
Notes: For best results, we recommend measuring your ingredients in grams using a scale.
This recipe works made into cupcakes, as pictured, as well as in the Anova sheet pan or two 8-inch round cakes to build a layer cake.
For a sheet cake: Grease a rimmed sheet pan with nonstick oil spray, making sure to thoroughly grease the sides. Line with parchment paper, then lightly grease the paper. Follow the recipe as written, pouring the batter into the prepared sheet pan. Bake on the 3rd rack until the cake is dark golden brown and springs back when gently pressed, about 25 minutes.
For layer cakes: Line the bottom of two 8-inch cake pans with parchment paper and lightly grease with nonstick oil spray. Place racks on the 2nd and 5th positions. Place one cake pan on each rack and bake for 20 minutes. Rotate pans and bake until dark golden brown, about 15 minutes.