Gluten-Free Caramel Cupcakes Recipe | LorAnn Oils

Name: Gluten-Free Caramel Cupcakes Recipe | LorAnn Oils
Ingredients: 240g Renewal Mill 1-1 Gluten-Free Baking Flour; 2 1/4 teaspoons baking powder; 1 teaspoon cornstarch (optional); 3/4 teaspoon salt; 85g butter or oil at room temperature (about 8 tablespoons); 360ml pure maple syrup ( not pancake syrup ); 2 tsp LorAnn Caramel Bakery Emulsion; 2 tsp LorAnn Pure Vanilla Powder; 3 large eggs; 180ml buttermilk; 5 egg whites, room temperature; (340g) 1 cup honey or maple syrup (or a combination of both); (565g) 2 1/2 cups salted butter, slightly softened; 2 1/2 tsp LorAnn Organic Madagascar Vanilla Extract or LorAnn Reserve Pure Organic Madagascar Bourbon Vanilla Extract

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Ingredients

240g Renewal Mill 1-1 Gluten-Free Baking Flour
2 1/4 teaspoons baking powder
1 teaspoon cornstarch (optional)
3/4 teaspoon salt
85g butter or oil at room temperature (about 8 tablespoons)
360ml pure maple syrup ( not pancake syrup )
2 tsp LorAnn Caramel Bakery Emulsion
2 tsp LorAnn Pure Vanilla Powder
3 large eggs
180ml buttermilk
5 egg whites, room temperature
(340g) 1 cup honey or maple syrup (or a combination of both)
(565g) 2 1/2 cups salted butter, slightly softened
2 1/2 tsp LorAnn Organic Madagascar Vanilla Extract or LorAnn Reserve Pure Organic Madagascar Bourbon Vanilla Extract