Cómo hacer cupcakes sin gluten en casa (cupcakes sin TACC aptos para celíacos)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and can be used for a nut-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and a different flavor profile.

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: rice flour

Almond flour is nutrient-dense, while rice flour is often less expensive.

Preheat the oven to 180°C (350°F).

In a mixing bowl, combine premezcla, polvo para hornear, and a pinch of salt (if desired).

In another bowl, cream together manteca and azúcar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in esencia de vainilla and leche until smooth.

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

Bake for 20-30 minutes, or until a toothpick comes out clean.

Remove from the oven and let cool in the tin for a few minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens