I decided to try out a few pumpkin cupcake recipes this week in honor of Thanksgiving. The first was off a gluten free blog. Pretty good, but not pumpkiny enough for my taste. So I branched out and found a "regular" recipe and adapted it to be gluten free.
I should take a moment and say that i used to think bloggers that baked by weight were a little crazy. I must say that I've recently been converted, since my cupcakes bake up perfect every time I do. So, if you're going to adapt a regular recipe, at least for cupcakes, here's a recommendation:
1 c all purpose flour= 250g of gluten free flours
Within that you definitely want to blend your grains and starches. One that's worked good for me for cupcakes is:
2 parts brown rice flour, 1 part white rice flour, 1 part tapioca flour (starch)
The original recipe can be found here.
I used 219g brown rice flour, then 109g each of white rice flour and tapioca flour. Bake at 350 for 20-25 minutes.
Oh my amazingness. Gluten free pumpkin cupcakes with cream cheese filling and brown sugar icing. So good.
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