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Categories:
white rice cornstarch sweet white sorghum baking powder xanthan gum salt sugar non-dairy buttery eggs egg white vanilla vanilla soy milk cooking spray peach preserves frozen reduced-calorie
Viewed: 55 - Published at: 4 years agoIngredients
- 2.6 ounces white rice flour (about 1/2 cup)
- 2.3 ounces cornstarch (about 1/2 cup)
- 2.1 ounces sweet white sorghum flour (about 1/2 cup)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 cup sugar
- 6 tablespoons non-dairy buttery spread (such as Earth Balance), softened
- 2 large eggs
- 1 large egg white
- 1/2 teaspoon vanilla extract
- 1/2 cup vanilla soy milk
- Cooking spray
- 6 tablespoons peach preserves
- 2 cups frozen reduced-calorie whipped topping, thawed
- 6 peach slices, cut into thirds
Method
- Preheat oven to 375°.
- 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.
