Soft and airy vanilla cake with just the right amount of sweetness. You would never know it is both gluten free and sugar free.
Prep Time15mins
Cook Time20mins
Total Time35mins
Course: Cake
Servings: 12cupcakes
Calories:
Author: Amy
Ingredients
8TablespoonsButter, softened
1CupXylitol
2Eggs, room temperature
4teaspoonsVanilla extract
1 1/2CupsGluten-Free All Purpose Flour Blend
1TablespoonCornstarch
1teaspoonBaking Powder
1/2CupMilk
Instructions
Preheat oven to 350 degrees F. Prepare a muffin pan with liners or lightly grease.
In a medium size bowl, mix together all-purpose gluten-free flour blend, cornstarch, and baking powder. Set aside.
In an electric mixer, cream butter and xylitol until light and fluffy. Add eggs and vanilla extract and beat until just combined.
Add half of the flour mixture and beat until just combined. Blend in the milk followed by the remaining half of the flour mixture. Beat for 1-2 minutes on medium speed.
Fill muffin cups 3/4 full. Bake for 18-22 minutes until light golden and top springs back when touched.