Gluten-Free Vanilla Cupcakes with Mocha Icing

I know it has been a while since I’ve brought you a great cupcake recipe, but it’s been for good reason. I’ve been searching for gluten-free and vegan cupcake recipes. I was so excited when I came across the gluten-free goddess blog because it is chalked full of advise and great recipes. Cooking gluten-free and vegan might seem intimidating, but its not. Once you learn what you can substitute its pretty easy.

If you are new to baking gluten-free or vegan for this recipe Karina writes, “gluten-free and vegan batters are often stiffer at first. Then they get sticky and stretch. If the batter climbs the beaters, slow down the speed and slightly lift the beaters to encourage the batter to migrate back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle.”

Gluten-Free Vanilla Cupcakes with Mocha Icing

Serves 12, cook time 1 hour. Recipe courtesy of the gluten-free goddess.

Ingredients:

  • 1 cup sorghum flour or brown rice flour
  • 1 cup tapioca starch
  • 1 cup organic cane sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 cup vanilla soy, rice, coconut, or almond milk
  • 1/4 cup organic free-range eggs, beaten or Ener-G egg replacer
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon bourbon vanilla extract
  • 1/4 teaspoon lemon juice

Directions

  1. Preheat the oven to 350ºF. Line a 12-cupcake tin with paper or parchment liners.
  2. In a mixing bowl, whisk the flour, starch and dry ingredients together. Add in the non-dairy milk, eggs or egg replacer, coconut oil, vanilla and lemon juice.  Beat with a mixer until the cake batter is smooth. Do not over-beat.
  3. Using an ice cream scoop, plop the batter into the twelve liners. Smooth out the tops with wet fingers.
  4. Bake in the center of a preheated oven until firm and dome shaped. For me this took about 15-18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.
  5. Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms).
  6. Make your icing.

 

Dairy-free Mocha Icing

Ingredients:

  • 2 cups confectioner’s (powdered) sugar
  • 2 tablespoons cocoa powder
  • 2-3 tablespoons vegan butter
  • 2 ounces cold strong coffee, more as needed (or use vanilla rice milk if you don’t like coffee)
  • 1 teaspoon bourbon vanilla

Directions

  1. Starting with a small amount of liquid, beat the sugar and cocoa powder to incorporate the shortening, coffee and vanilla. If you need more liquid, add a small amount at a time. Beat for two minutes or so until smooth. If you need to stiffen the frosting, add a little more confectioner’s sugar.
  2. Chill the frosting before using it. I chill it, covered, for roughly an hour. Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.

Photo and recipe courtesy of the gluten-free goddess.

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