I wanted to make something special to celebrate this week of awareness, and I decided a delicious top 8 allergen free dessert would be appropriate. (When isn’t a dessert appropriate, right?) :)
I’ve been working for a while on trying to develop a recipe for delicious gluten free vanilla cupcakes, and I finally came up with a yellow cupcake that we love. When a reader emailed me recently asking about gluten free vanilla cupcakes, I knew it was time to photograph these and get them on the blog.
vegan and gluten free double chocolate cupcakes
VEGAN AND GLUTEN FREE DOUBLE CHOCOLATE CUPCAKES
I even dressed them up in teal cupcake wrappers in honor of this special week! I’ve been wearing my teal, so why leave the cupcakes out? :)
I know that many of you make cupcakes ahead of time in order to store them in the freezer so that your child has allergy friendly cupcakes ready to go for a birthday party or other special occasion. These are just perfect for any parties or picnics you have planned this summer – they certainly don’t taste any different than “regular” cupcakes. The cupcake is tender and the frosting is rich and decadent.
Ingredients
- For the cupcakes:
- 1 3/4 cups gluten free flour blend I used King Arthur Multi-Purpose Gluten Free Flour
- 1 cup organic cane sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cold water
- ½ cup organic canola oil
- 2 Tablespoons So Delicious coconut milk vanilla yogurt
- 2½ teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
- For the frosting:
- 1/4 cup soy-free Earth Balance vegan buttery spread
- 3 cups confectioner's sugar sifted
- 1/2 cup unsweetened cocoa powder
- 1-3 Tablespoons coconut milk or any non-dairy milk
- sprinkles for topping if desired
Instructions
- Preheat the oven to 375 degrees. Line a cupcake pan with paper liners.
- Put the gluten free flour blend, sugar, baking soda, and salt in a mixing bowl and whisk together.
- Add the water, organic canola oil, yogurt, vanilla extract, and apple cider vinegar.
- Mix by hand until combined.
- Spoon the batter into the cupcake liners, filling about halfway full.
- Bake at 375 degrees for about 20-23 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely, then make the frosting.
- Beat the vegan butter spread until fluffy, then sift in some of the powdered sugar and cocoa powder. Alternate adding powdered sugar and cocoa powder and drizzling in a little bit of coconut milk while beating.
- Once you have added all of the powdered sugar, check the consistency. It should be quite thick so that it pipes onto the cupcakes well. If needed, add a little more milk or powdered sugar.
- Spoon the frosting into a piping bag fitted with a #1M tip. Pipe the frosting on the cooled cupcakes.
- Enjoy! Leftover cupcakes should be refrigerated.
Thanks done share recipes to : https://theprettybee.com/gluten-free-vanilla-cupcakes-chocolate-frosting/