Gluten-free yellow cupcakes

Ingredients:

• 420 g of all-purpose gluten-free flour mix, see recipe below
• 2 teaspoons psyllium
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 0.5 tsp coarse salt
• 345 g unsalted butter, room temperature
• 2 cups granulated sugar
• 3 eggs
• 3 egg yolks
• 1 tsp vanilla extract
• 1 cup of sour milk or kefir

All-purpose gluten-free flour mix

• 400 g of millet flour
• 300 g sweet (glutinous) rice flour
• 300 g potato starch

Preparation:

1. Preparation:

   
   Preheat oven to 190°C. Grease two 12-cup metal muffin pans. Using paper muffin liners is also recommended.

2. Mix dry ingredients:

   
   In a bowl, combine gluten-free flour mixture, psyllium husk, baking powder, baking soda and salt.

3. Beat butter and sugar:

   
   Place the butter in the bowl of a stand mixer. Using the paddle attachment, beat the butter and sugar on medium speed until fluffy, about 3 minutes. Be sure to scrape down the sides of the bowl occasionally with a silicone spatula.

4. Mix the liquid ingredients:

   
   Combine eggs, egg yolks and vanilla extract in a bowl.

5. Dough:

   
   With the mixer running, add the egg mixture, one tablespoon at a time, to the creamed butter. Once the mixture is completely incorporated, add a third of the flour mixture. Stir it in and add half of the sour milk. Once it's incorporated, repeat the entire process, finishing with the dry mixture.

6. Bake the cupcakes:

   
   Using a large ice cream scoop, scoop enough batter into the prepared muffin cups to fill each two-thirds full. Place the cupcakes in the oven and bake until set: the cupcakes should be slightly firm to the touch and a toothpick inserted into the cupcake comes out clean, 20-30 minutes.
7. Let the cupcakes cool in the pans for 15 minutes. Run a knife around the edges of the cupcakes to loosen them from the pans, then turn them out onto a wire rack.

8. All-Purpose Gluten-Free Flour Mix:

   
   Pour all the flour into a large container. Large plastic containers are available in the restaurant supply section and are suitable for this purpose. A large glass jar will also work. Shake the container until all the flour is combined and uniform in color.
   
   

   Note

   
   Variations:
   If you don't eat dairy, try making it with vegan butter and vegan buttermilk.
   
   Offers:
   This dough can be used to bake not only cupcakes that kids will love, but also a wonderful two-layer cake.