Gluten-Free Blueberry Marshmallow Buttermilk Cupcakes

I have a confession. I really enjoy cooking for people on specific diets, especially baking. I love the challenge of having to create something differently, or giving someone something they can’t have all the time. My first experience with gluten free baking was a huge hit! My step dad even said they were the best cupcakes I’d ever made. Those were made with my lovely friend Carolyn in mind, but once I told my mom about them, she mentioned to me that she’s been trying to eat gluten-free as well. She hasn’t been diagnosed with any intolerance, but has found in overall improvement in how she feels since she made the switch, so when I went to create a recipe for Hank and Charlie’s birthdays, I wanted to make something she could eat too.

Marshmallows are pretty much Charlie’s favorite thing on Earth, so I created these babies, and oh my goodness. The fresh blueberries burst in your mouth, and the gooey marshmallows almost melt into the batter while baking. They were absolutely delicious. You know your special diet baking is good when everyone who doesn’t have to eat that way loves it too. All of the boys were super into them, and I think if I hadn’t told people they were gf and healthyish, no one really would have known.

Gluten-Free Blueberry Marshmallow Buttermilk Cupcakes

yield 24 cupcakes

• 1 cup raw cane sugar
• 1 cup Splenda (yes, some people are very opposed to Splenda–you can easily use Stevia, or more real sugar, but I just feel better cutting some of those sugar calories)
• 1 cup egg substitute
• 2 1/2 cups brown rice flour mix (see below)
• dash salt
• 1 tbs baking powder
• 1 tsp xanthan gum
• 1 cup unsweetened apple sauce
• 1/2 cup reduced fat buttermilk
• 1/2 cup unsweetened vanilla almond milk
• 1 teaspoon pure vanilla extract
• 6 oz organic fresh blueberries
• 1/2 cup mini marshmallows (if you care about this sort of thing, you can find Kosher marshmallows @ Whole Foods!)

Brown rice flour mix:

• 1 cup brown rice flour
• 1 cup sweet white sorghum flour
• 2/3 cup potato starch (not potato flour)
• 1/3 cup tapioca flour

Directions:

1. Preheat oven to 350. Line 2 muffin tins with cupcake liners and lightly spray with nonstick spray.
2. Beat sugar, Splenda, and egg substitute at medium speed for approx 1 min. Add in all remaining ingredients, except blueberries and marshmallows, and beat at medium speed for 1 min.
3. Gently, fold in blueberries and marshmallows
4. Evenly divide the batter between your 24 lined cups. Each one should be about 2/3 full.
5. Bake for 18-20 min, until top springs back when you press lightly on the middle, or toothpick inserted in center comes out mostly clean.
6. Cool completely on wire rack, then frost with Marshmallow Cream Cheese Frosting.

Marshmallow Cream Cheese Frosting

yield enough for approx 4 dozen cupcakes

• 8 oz fat free cream cheese, softened
• 1 jar marshmallow cream
• 1 cup powdered sugar
• 1 tsp vanilla extract

Directions:

1. Beat marshmallow cream and cream cheese together until well combined.
2. Slowly beat in powdered sugar, then beat in vanilla.
3. Chill for at least 1 hour, then frost and enjoy!

**Note: This frosting came out somewhere more between a glaze and a frosting. It’s not firm enough to make pretty shapes on your cupcakes, but a small spread on top definitely makes them more delicious, and it’s really all you need!**