Photo: Oxmoor House
Hands-on Time
21 Mins
Total Time
1 Hour 37 Mins
Yield
Serves 36 (serving size: 1 mini cupcake)

Petite and almost too cute to eat, these miniature cupcakes are infused with the sweet flavor of summer's juiciest fruit.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Weigh or lightly spoon white rice flour, cornstarch, and sweet white sorghum flour into dry measuring cups; level with a knife. Combine white rice flour, cornstarch, sweet white sorghum flour, baking powder, xanthan gum, and salt in a medium bowl; stir with a whisk.

Step 3

Place sugar and buttery spread in a large bowl; beat with a mixer at medium speed until blended. Add eggs and egg white, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture and soy milk alternately to sugar mixture, beginning and ending with flour mixture.

Step 4

Place 36 paper muffin cup liners in miniature muffin cups; coat liners with cooking spray. Spoon two-thirds of batter into prepared cups, filling each cup halfway. Spoon 1/2 teaspoon peach preserves over batter in cups; top with remaining batter. Bake at 375° for 15 minutes or until cupcakes spring back when lightly touched in center. Cool 2 minutes in pans on a wire rack; remove from pan. Cool completely on wire rack.

Step 5

Spoon whipped topping into a pastry bag fitted with a small star tip; pipe whipped topping onto cupcakes. Top cupcakes with peaches.

Gluten-Free Baking

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