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

Robert Landolphi
Recipe by Cooking Light July 2014

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Oxmoor House

Recipe Summary

hands-on:
21 mins
total:
1 hr 37 mins
Yield:
Serves 36 (serving size: 1 mini cupcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

  • 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.

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

Source

Gluten-Free Baking

Nutrition Facts

75 calories; fat 2.8g; saturated fat 1.1g; mono fat 1g; poly fat 0.6g; protein 0.9g; carbohydrates 12g; fiber 0.4g; cholesterol 10mg; iron 0.2mg; sodium 58mg; calcium 20mg.