Written by: Nonna Maria · Expert in Italian Cuisine, Gluten-Free Cooking, Traditional Recipes
Published: February 25, 2024
We strive to provide well-researched, factual content. If you notice any errors, please contact us.
Nonna's Gluten-free Italian Wedding Cupcakes
Photo by Taryn Elliott on Pexels.
Introduction
Welcome to Nonna's kitchen, where gluten-free deliciousness awaits! Today, we're making Italian Wedding Cupcakes that are sure to steal the show at your next celebration. These cupcakes are not only gluten-free but full of traditional Italian flavors that will transport you to the streets of Rome with every bite.
Ingredients
- 2 cups gluten-free flour
- 1 cup almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 1 cup milk
- 1 tsp almond extract
- 1/2 cup chopped almonds
- 1/2 cup raisins
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and almond extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped almonds and raisins.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cupcakes with powdered sugar for a beautiful finish.
Get ready to delight your taste buds and impress your guests with these gluten-free Italian Wedding Cupcakes. Buon appetito!
About This Article