for the cupcakes:
3/4 cup salted butter, softened
1 3/4 cups sugar
2 tsp. GF vanilla extract
4 large eggs, room temperature
1 1/4 cups buttermilk, room temperature
3 cups all purpose gluten-free flour
2 tsp. xanthan gum
2 1/2 tsp gluten-free baking powder
1 tsp. gluten-free baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1. Preheat the oven to 350F. Cream together butter and 1 3/4 cups sugar with an electric mixer until light and fluffy, then add the vanilla. Add the eggs, one at a time, mixing to incorporate between additions. Add the buttermilk and mix until combined. In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda, salt and 1 tsp. cinnamon and mix with a whisk to sift the ingredients and break up any lumps. Add the dry ingredients all at once to the sugar mixture and mix for about 10 seconds at medium speed to incorporate. Scrape down the sides of the bowl and mix at high speed for an additional 10 seconds until the batter is completely mixed and smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with valentine themed baking cups. Bake for 24 minutes, rotating pan half way through baking time. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool completely on a wire rack.
for the frosting:
1 1/3 cups sugar
1/2 cup water
4 large egg whites
1/4 tsp salt
1 1/2 cups salted butter, just removed from the fridge
2 tsp. gluten-free vanilla extract
2. Mix sugar and water in a heavy saucepan. Put in a candy thermometer and heat to 240F. without stirring. In a stand mixer using the whisk attachment, whisk the egg whites and salt at medium-high speed until frothy. Add an additional tablespoon of sugar to the egg whites and whisk until soft peaks form. Turn the mixer off and let the egg whites sit until the sugar mixture comes to 240 degrees. When the sugar is fully heated, turn the mixer to medium speed. Slowly drizzle the hot sugar mixture down the side of the bowl into the beaten egg whites. After all the sugar is added, continue whisking the mixture until it is cool (about 10 minutes). While the egg whites are whisking, cut the butter into tablespoon-size pieces. When the egg whites are cool, leave the mixer running at medium speed and add the butter, 1 tablespoon at a time, allowing enough time for each tbsp. of butter to incorporate after each addition, until all the butter is added. Add the vanilla and mix to combine. Switch to the paddle attachment and mix for an additional 1-2 minutes at medium-high speed until the air bubbles are out of the frosting and it is silky smooth. Frost each cupcake with a piping bag fitted with a large round tip (such as a Wilton 1A).
for the snickerdoodle cookies:
3/4 cup sugar
1/2 cup salted butter, softened
1 large egg
1 1/4 cups gluten-free all purpose flour
1 1/2 tsp. xanthan gum
1 tsp. cream of tartar
1/2 tsp. gluten-free baking soda
pinch of salt
2 tsp. ground cinnamon
2 tbsp. sugar
3. Preheat the oven to 400F. With an electric mixer, cream together 3/4 cup sugar and butter until light and fluffy. Stir in the egg, mixing to incorporate. Stir in the flour, xanthan gum, cream of tartar, baking soda, and salt. In a small bowl, mix the remaining 2 tbsp. of sugar and the cinnamon. Roll the dough out flat and cut out small hearts using a cookie cutter. (If the dough is too soft, roll up in waxed paper and refrigerate for 10 minutes). Sprinkle cinnamon sugar on top of each heart. Place heart cutouts on an ungreased cookie sheet 1 inch apart. Bake for 5-7 minutes until slightly brown at the edges. Remove pan from the oven and cool for 2 minutes. Remove cookies from the pan and cool completely on a wire rack.
*If desired, dip cookies in soft royal icing mix and set on wire rack to harden. (Mix royal icing as directed on package, divide into bowls and tint with gel food coloring if desired). Top each cupcake with a heart cookie and sprinkle with matching colored sugars.
Makes approximately 24 cupcakes and 48 mini cookies
