Vegan Gluten Free Cupcakes Food

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.

VEGAN VANILLA CUPCAKES (GLUTEN-FREE)

Steps:

• These cupcakes are the BEST made the day of, as they are the most moist and buttery. Due to the high starch amount they will start to dry out by the 2nd day and so on.
• For the frosting, set out your vegan butter sticks early in the day or several hours before you want to make the frosting (or the night before), so that they can be totally soft and at room temperature, otherwise it will be impossible to beat the frosting.
• Preheat the oven to 350°F (177°C) and line a muffin pan with 12 liners.
• Make sure your coconut milk is at room temperature and you've shaken the cans well and that the milk is creamy and smooth, not chunky, before measuring/weighing. If it's chunky, whisk or blend it separately until totally smooth before measuring and adding to the other liquids. Important: follow the same steps above in the post regarding preparing the coconut butter correctly. The coconut butter must be a smooth runny consistency like oil almost, not thick!
• PLEASE SEE NOTES AT THE BOTTOM if making the cake flour version before this next step. To a large bowl, add the white rice flour, cornstarch, sugar, baking soda, baking powder and salt. Use a large whisk very well until mixed. To another large bowl, add the coconut milk, liquid coconut butter (see above post) and vanilla and whisk until smooth. Make a well in the dry ingredients and pour in the liquid. Whisk until completely smooth, making sure to get the bottom. Make sure it's all completely mixed.
• Divide the batter evenly among the 12 liners. Use an ice cream scoop or a 1/3 cup measuring cup for ease. They will be filled a bit more than half full.
• Bake 20-25 minutes until a toothpick comes out clean from the center. Mine were perfectly done at 21 minutes each time, but ovens vary. The cake flour version was done exactly at 20 minutes each time. They should have risen beautifully with a nice dome top.
• They will settle down a bit as they cool, this is normal. Leave them to cool 45 minutes exactly in the pan, very important for their structure. Then transfer them to the fridge for JUST 15 minutes to further set them. I put the whole pan in. This step is important, so don't skip. The chilling is not required for the cake flour version. Remove from the fridge and frost them. Leave covered at room temperature to keep them moist. Don't store them in the fridge at this point or they will dry out much faster.
• To make the buttercream, add the room temperature softened vegan butter and shortening to a huge bowl and beat on low until just blended. Add the sugar about a cup at a time blending on low until all is incorporated. Add the milk and vanilla and beat just until light and fluffy. Cover with plastic wrap to keep it moist until ready to frost. For the frosting, I used Wilton Flour tip #2D.

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!

VEGAN, GLUTEN-FREE VANILLA CUPCAKES

Steps:

• Preheat the oven to 325°F. Line 2 standard 12-cup muffin tins with paper liners.
• In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.
• Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the center.
• Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.