Amy Fothergill isn’t kidding when she said that her vanilla cake was easy and delicious. It’s now our go-to recipe!
Easy Vanilla Cake or Cupcakes, from The Warm Kitchen, by Amy Fothergill
1 Tablespoon white vinegar
2/3 cup whole milk or milk substitute
1 cup Amy’s Gluten-Free Flour Blend
1 cup white rice flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 teaspoon xanthan gum
1/8 teaspoon ground ginger
2 large eggs, room temperature
2 teaspoons vanilla extract
3/4 cup white sugar
1/2 cup melted unsalted butter or vegetable shortening
Preheat oven to 350 degrees. Line a 12 cup muffin pan with cupcake papers or grease a 13″x9″ pan.
Mix milk and vinegar in a glass measuring cup and set aside for at least 5 minutes.
In a medium bowl, mix together the dry ingredients (next 7) with a whisk or fork.
In a large bowl, whisk eggs and vanilla together. In a steady stream, pour sugar into eggs, mixing constantly. Gradually whisk in shortening or melted butter. Add on milk and vinegar mixture.
Using a whisk, add dry ingredients in 3 additions. Some streaks of flour may remain. After all the flour has been added, continue to mix for 20 seconds.
Fill the cupcake tins 2/3 full. Bake on center rack of oven until the cupcakes just begin to brown and the spring back to the touch, about 18-22 minutes. Cool on wire racks for 5 minutes before removing them. Cool to room temperature before frosting. For cake, bake for about 30 minutes.