Friday, April 27, 2012

Vanilla Cupcakes (Dairy, Gluten and Refined Sugar Free)

These cupcakes are light, sweet and have a great flavour.  The palm sugar does give it almost a caramel taste.  I feel they would also be a great base for fruit, nuts of chocolate chips.  I have also made these with my Almond Butter Frosting  making them even more delicious.

Note: This recipe has been revised on June 7, 2013

Ingredients (makes 12-15 cupcakes) 
  • 1 cup rice, almond or coconut milk
  • 1/4 cup honey or natural sweeteners for vegans
  • 1/4 cup apple sauce or mashed bananas (banana does make it more muffin like)
  • 1 1/2 teaspoon apple cider vinegar
  • 1/4 cup coconut or grapeseed oil
  • 2 eggs
  • 2 teaspoons gluten free vanilla
  • 1 1/3 cup white rice or sorghum flour (or combination of both)
  • 1 cup coconut or palm sugar
  • 1/2 cup tapioca starch
  • 1 1/2 teaspoon guar gum, xanthan gum or psyllium husk
  • 2 teaspoon gluten free baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  1. Preheat oven to 350F and grease or line muffin cups.
  2. In a small bowl combine milk, juice, vinegar, rice flour, oil, applesauce, eggs and vanilla.  Let sit for 3-5 minutes.
  3. In a large combine tapioca starch, guar gum/psyllium husk, baking powder, baking soda, salt and coconut sugar.
  4. Gently add small bowl contents with large flour bowl and stir until fully combined.
  5. Pour into prepared muffins cups about 3/4 full.
  6. Bake 20 minutes until inserted toothpick comes out clean for regular size cupcakes and 10-15 minutes for mini cupcakes.

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