Gluten-Free, Vegan Cupcakes!
It was my daughter’s birthday recently, and I wanted to give her a Big Party experience even though we couldn’t do a big party this year because of Covid. Cupcakes were an essential part of making sure that she really felt special, and this recipe is a huge crowd pleaser (even if that crowd is just family).
I love this particular recipe, especially for kids parties, because it is both gluten-free and vegan, meaning that all the little kiddos with allergies can enjoy. It is just icing on the cake that these cupcakes are ridiculously easy to make and better than most “regular” cupcakes I have had.
Cupcakes
Ingredients:
1 1/2 cups Pamela's gf baking mix
pinch salt
3/4 c. sugar
1/3 c. flavorless oil (such as grapeseed or safflower)
1 c. non-dairy milk of choice (I used almond milk; soy would work just fine too)
1 t. vanilla
1 T. apple cider vinegar
Directions:
Mix together almond milk and vinegar. Let sit for at least 20 min. This should cuddle and act as your egg substitute.
Pre-heat oven to 365 degrees. Line a pan with 12 cupcake liners. In a mixer bowl combine flour, salt and sugar. Mix on low for a few seconds to combine. Add remaining ingredients and beat on medium till well blended and no lumps remain.
Fill the cupcake liners with the batter and bake for 20 minutes, or till a toothpick tests clean and cupcakes bounce back when lightly pressed.
Remove cupcakes from pan and cool completely before frosting.
Frosting
2 c. powdered sugar
1/2 c. softened vegan butter
2 t. vanilla (you can use orange extract as well, the orange flavor comes through nicely)
2 Tbs almond milk
Cream butter in a stand mixer and slowly add powered sugar. Mix on medium high speed and add flavoring and almond milk. Add food coloring if desired and pipe or spread onto cooled cupcakes.
