Animal Cracker Cupcakes

Animal Cracker Cupcakes!

Gluten-Free

 

Sometimes you just want to feel like a kid again, right? For me, there is one type of cookie that always brings back nostalgic childhood memories: Animal Crackers! So using that as my inspiration, to the kitchen I went to whip up a delicious combo of rich vanilla and savory butter. I hope you enjoy this cupcake as much as my inner child did!

 

You’ll need:

1 cup salted Kerrygold Butter, softened

1 cup sugar

1 cup brown sugar

2 tbsp vanilla extract

1/2  tsp almond extract

4 eggs

2 cups Bob’s Red Mill Gluten-Free all-purpose flour

1 cup almond flour

2 tsp xanthan gum

1 1/2 tsp baking powder

1 ½ tsp baking soda

1  tsp salt

1 cup buttermilk

 

Makes 12 – 14 jumbo cupcakes.

 

Preheat the oven to 350°F.  Prepare two jumbo cupcake tins, using either cooking spray or cupcake liners.

 

In a medium bowl using an electric mixer, cream the butter until light and fluffy.  Add in the sugars and extracts, then continue whipping until creamed.

 

Gradually add in the eggs, one at a time.  Mix well between each addition.

 

In a separate bowl, combine the dry ingredients. Then, stir into the creamed mixture a little at a time, alternating with the buttermilk.

 

Pour batter into prepared cupcake tins, filling them about three-quarters of the way full.

 

Bake for 25 – 30 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.

 

Allow to cool in the muffin pans for five minutes before moving to a cooling rack.

 

 

Creamy Vanilla Butter Cream

 

1 cup salted Kerrygold Butter, softened

1/2 cup palm shortening

3 cups powdered sugar

2 tsp vanilla extract

 

In a medium bowl with an electric mixer, cream butter and palm shortening. Add in one cup of powdered sugar and vanilla extract. Whip in another cup of powdered sugar.

 

Next, whip in the final cup of powdered sugar and mix until smooth.

 

With a coring tool or knife, core out a quarter-sized amount out of the center of the cupcakes, going down about an inch deep. Repeat this process on all of the cupcakes.

Place your frosting into a piping bag. Now squeeze the frosting into the cored centers, and go ahead and over-stuff each cupcake. Then, swirl the frosting over the tops of the cupcakes to finish frosting them. Garnish with gluten-free animal crackers then serve and enjoy these Animal Cracker Cupcakes

gluten-free animal cracker cupcakes by ddk


Animal Cracker Cupcakes

Animal Cracker Cupcakes

Ingredients

    Animal Cracker Cupcakes:
  • 1 cup salted Kerrygold Butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 tbsp vanilla extract
  • 1/2 tsp almond extract
  • 4 eggs
  • 2 cups Bob’s Red Mill Gluten-Free all-purpose flour
  • 1 cup almond flour
  • 2 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
    Creamy Vanilla Butter Cream
  • 1 cup salted Kerrygold Butter, softened
  • 1/2 cup palm shortening
  • 3 cups powdered sugar
  • 2 tsp vanilla extract

Instructions

    For the Cupcakes:
  1. Preheat the oven to 350°F. Prepare two jumbo cupcake tins, using either cooking spray or cupcake liners.
  2. In a medium bowl using an electric mixer, cream the butter until light and fluffy.
  3. Add in the sugars and extracts, then continue whipping until creamed.
  4. Gradually add in the eggs, one at a time. Mix well between each addition.
  5. In a separate bowl, combine the dry ingredients.
  6. Stir into the creamed mixture a little at a time, alternating with the buttermilk.
  7. Pour batter into prepared cupcake tins, filling them about three-quarters full.
  8. Bake for 25 - 30 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.
  9. Allow to cool in the muffin pans for five minutes before moving to a cooling rack.
    For the Frosting:
  1. In a medium bowl with an electric mixer, cream butter and palm shortening.
  2. Add in one cup of powdered sugar and vanilla extract.
  3. Whip in another cup of powdered sugar.
  4. Next, whip in the final cup of powdered sugar and mix until smooth.
  5. With a coring tool or knife, core out a quarter-sized amount out of the center of the cupcakes, going down about an inch deep. Repeat this process on all of the cupcakes.
  6. Place your frosting into a piping bag.
  7. Squeeze the frosting into the cored centers, filling well.
  8. Swirl the frosting over the tops of the cupcakes to finish frosting them. Garnish with gluten-free animal crackers then serve and enjoy!
http://delectablydifferentkitchen.com/2016/07/animal-cracker-cupcakes/
!

Leave a Reply

Your email address will not be published. Required fields are marked *