Simple recipes for Vegan and Gluten-Free Vanilla Cupcakes

Vanilla Cupcakes

Here are two tasty and simple recipes for vegan and gluten free cupcakes, followed by a vegan frosting recipe. These cupcakes taste amazing! They are perfect for children’s birthday parties, or for anyone with a sweet tooth. Kids will not even notice they are “healthy”. 😉 Both were adapted from recipes in “Vegan Cupcakes Take Over the World” by Isa Chandra Moskowitz & Terry Hope Romero.

The featured photo was taken by Melanie’s iPhone at Cups in La Jolla where when she walked in and saw this sign she knew she was in the right place!

Vegan Vanilla Cupcakes (not Gluten Free)

1 cup almond milk (or soy)
1 teaspoon apple cider vinegar
11/4 cups whole wheat pastry flour
2 tablespoons cornstarch
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup canola oil
3/4 cup florida crystals (or sugar)
2 teaspoons vanilla extract
1/4 teaspoon almond extract

Preheat oven to 350 degrees and line muffin pan with cupcake liners. Whisk the milk and vinegar in a measuring cup and set aside a few minutes to curdle. Beat the milk mixture, oil, sugar, vanilla, and almond extracts together in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain.

Fill cupcake liners 2/3 full and bake for 20 to 22 minutes. Transfer to cooling rack and let cool completely before baking.

Vegan and Gluten Free Vanilla Cupcakes

1 cup almond milk (or soy)
1/3 cup canola oil
3/4 cup florida crystals (or sugar)
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 cup tapioca flour
2 tablespoons ground flax seed
1/3 cup hazelnut (or almond) flour
1/2 cup white rice flour
1/2 cup teff (or quinoa) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees and line muffin pan with cupcake liners. In a large mixing bowl combine milk, canola oil, sugar and extracts. Mix with an electric mixer on medium speed just to combine. Add tapioca flour and flax seed and mix vigorously for about a minute, until the tapioca flour is dissolved and the mixture is well emulsified.

Add the hazelnut (or almond) flour, white rice flour, teff (or quinoa) flour, baking powder, baking soda, and salt. Mix on medium-high speed for 2 minutes.

Fill cupcake liners until almost full. Bake for 20 to 30 minutes, until a toothpick inserted in middle comes out clean. Transfer to a cooling rack and cool completely before frosting.

Vegan Buttercream Frosting

1/2 cup non-hydrogenated shortening (Spectrum is a good brand)
1/2 cup non-hydrogenated margarine (Earth Balance or Organic Smart Balance)
3-1/2 cups confectioners sugar, sifted
1-1/2 teaspoons vanilla extract
1/4 cup plain almond milk (or soy)

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 minutes more. Add the vanilla and milk, beat for another 5 to 7 minutes until fluffy.

Recipes by Michelle

 

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