Gluten Free Sugar Free Vegan Vanilla Cupcakes With Chocolate Food

VEGAN GLUTEN FREE VANILLA CUPCAKES

Steps:

• Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.
• Add gluten free all purpose flour, white granulated sugar, baking soda and salt to a mixing bowl and mix together.
• Add soy milk, canola oil, vanilla extract and distilled white vinegar. Mix into a batter.
• Divide the batter evenly between 12 cupcake liners.
• Bake for 25 minutes. Check with a toothpick to see if they're done: insert the toothpick into the center of one of the cupcakes, it should come out clean.
• Let the cupcakes cool in the tray for a few minutes before transferring the cupcakes to a wire cooling rack to cool completely.
• Add vegan butter, powdered sugar, vanilla extract and 2 tablespoons soy milk to the bowl of your stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth. If the frosting is too thick, add the remaining tablespoon of soy milk.
• When the cupcakes are completely cool, pipe on the frosting and add sprinkles to the top.

EASY VEGAN VANILLA CUPCAKES (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (176 C) and line a standard-size muffin tin with cupcake liners (we prefer these ones). Cupcake liners are preferable over greasing the pan because they prevent the sides from browning too much and yield a prettier result. But in a pinch, lightly grease instead.
• To a large mixing bowl, add dairy-free milk, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine.
• Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until well incorporated and no lumps remain. The texture should be thick and look similar to cornbread batter (see photo). If too thick, thin with a little more dairy-free milk. If too thin, add a little more almond flour.
• Divide batter evenly among cupcake liners filling a generous 3/4 of the way full. Recipe as written makes 12 cupcakes.
• Bake on the center rack for 25-30 minutes or until a toothpick inserted into the center comes out clean, they are golden brown on the very edges, the tops appear dry, and they spring back a bit when touched or pressed (rather than deflating). It's better to slightly over-bake than under-bake these cupcakes to avoid gumminess.
• Let cool for 10 minutes in the pan, then transfer to a cooling rack to let cool completely.
• Once cooled, option to top with frosting of choice. These subtly sweet cupcakes pair nicely with a sweeter frosting such as our classic buttercream frosting, vegan chocolate ganache frosting, date-sweetened chocolate frosting or vegan strawberry frosting. For a lighter option, try lightly-sweetened coconut whipped cream and fresh berries.
• Best when enjoyed within the first 24-48 hours after baking. Store leftovers covered at room temperature for 1-2 days or in a sealed container in the fridge for up to 3 days. Freeze unfrosted cupcakes for up to 1 month.

GLUTEN-FREE, SUGAR-FREE VEGAN VANILLA CUPCAKES WITH CHOCOLATE

Steps:

• Cupcakes.
• Preheat oven to 325°F; line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.
• Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
• Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
• Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
• Let cool in pan for 1 hour to allow agave to set.
• Frosting.
• Mix together margarine, agave, and vanilla until smooth.
• Add cocoa powder (sift if necessary).
• Add powdered soy milk.
• If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
• Frost cupcakes and enjoy!

GLUTEN-FREE VANILLA CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a large bowl, beat butter, cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.