Potlucks, barbecues, and birthday parties are on the horizon, which means the opportunity to enjoy a variety of summer desserts, including cheerful cupcakes! For some with food allergies or special diets, this used to mean disappointment – noshing on a bowl of fruit while watching friends dive into that sugary buttercream. But the jealous gazing is over! Now there are oodles of allergy-friendly bakeries and cupcake recipes, and today I’ve got a recipe for vegan gluten-free cupcakes that just might prompt you to celebrate by splurging on those fancy cupcake liners.
This recipe is from The Complete Idiot’s Guide to Gluten-Free Vegan Cooking by Julieanna Hever and Beverly Lynn Bennett. The publisher said to pick any recipe to share with my audience, and I chose the vanilla vegan gluten-free cupcakes with dairy-free “buttercream” frosting, because I think everyone needs a basic white on white cake and cupcake recipe. Plus, vanilla is my favorite flavor.
For a nice decorating touch, dip the frosted cupcakes into a bowl of vegan multi-colored sprinkles or unsweetened shredded coconut. The photo is by Hannah Kaminsky (she also shot the cover photo for this cookbook), and was shot in the winter time … hence the blue background and snowflake decor. Nonetheless, this blank canvas of a cupcake recipe can be enjoyed anytime of year; just picture a pink cupcake liner and rainbow sprinkles and you’re ready to take these babies to a summer gathering.
- 2-1/4 Cups Gluten-Free Flour Baking Blend
- ¾ Cup Unbleached Cane Sugar
- 1-1/2 Tablespoons Arrowroot Powder / Starch
- ¾ Teaspoon Aluminum-free Baking Powder
- ¾ Teaspoon Baking Soda
- ¾ Teaspoon Gluten-Free Xanthan Gum
- ¼ Teaspoon Salt
- 3 Tablespoons Cold Water
- 1-1/2 Tablespoons Ener-G Egg Replacer
- 5 Tablespoons Vanilla Soy Milk or Other Non-Dairy Milk Alternative
- ¼ Cup Sunflower Oil or Other Baking Oil
- 1-1/2 Tablespoons + 1 Teaspoon Alcohol-Free Vanilla Extract
- 2-1/4 Teaspoons Apple Cider Vinegar
- ¾ Cup Seltzer Water
- ⅓ Cup Dairy-Free Margarine
- 3 Cups Vegan Confectioners' Sugar
- Preheat the oven to 350ºF and lightly oil 12 muffin cups (or use paper liners or silicone muffin cups).
- In a large bowl, combine the flour blend, sugar, arrowroot, baking powder, baking soda, xanthan gum, and salt.
- In a small bowl, combine the cold water and Ener-G Egg Replacer, and whisk vigorously for 1 minute or until very frothy (like beaten egg whites).
- Add 3 tablespoons milk alternative, oil, 1-1/2 tablespoons vanilla, and apple cider vinegar, and whisk well to combine.
- Add egg replacer mixture and seltzer water to dry ingredients, and whisk well to combine.
- Fill prepared muffin cups using a ¼-cup scoop or measuring cup.
- Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven. Allow cupcakes to cool slightly in the pan, and transfer to a rack to cool completely before frosting.
- While cupcakes are cooking, prepare frosting. In a medium bowl, beat margarine with an electric mixer on medium speed or whisk for 30 seconds.
- Add confectioners’ sugar, remaining 2 tablespoons soymilk, and remaining 1-teaspoon vanilla extract, and beat or whisk well for 2 or 3 minutes or until light and fluffy.
- Using a small spatula, or pastry bag, spread or decoratively pipe frosting on top of each cooled cupcake.
- Frosted cupcakes are perishable, so we recommend only frosting cupcakes as needed. Store the extra buttercream frosting in an airtight container in the refrigerator and extra unfrosted cupcakes in an airtight plastic container or zipper-lock bag at room temperature.
This recipe is Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Nut free, Peanut free, optionally Soy free, Wheat free, and Low fat.