Just because something is gluten free, that does not mean that it will not taste good. These sweet cupcakes are flavored with coconut (both coconut juice and shredded coconut are in the batter), and contain sorghum flour, cornstarch and guar gum instead of cake flour. The rest of the ingredients, including buttermilk, almond extract and vanilla extract, are identical to those in “standard” gluten-filled cupcakes. The frosting is a homemade cream cheese that is topped with almonds – and little more shredded coconut, if you so desire.
What makes gluten free cupcakes so different is their lack of standard flour. However, they still need something to hold them together and make them “cake-like.” In this cupcake recipe, the flour substitutes of choice are rice flour and quinoa. They also contain layer of spiced apples (made from scratch by apples, rum, water, sugar and cinnamon) as well as eggs, butter and more sugar. After baking, top them with a penuche frosting and then serve!
Source Cupcake Project
Via Cupcake Queen SB
Via Eat Good 4 Life