gluten free vegan vanilla cupcakes
vanilla cupcakes
- 1 3/4 cups Sarah's gluten free flour blend*
- 1 cup cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup unsweetened almond milk or coconut milk beverage
- 1/2 cup water
- 1/3 cup sunflower seed or grape seed oil
- 1 tablespoon white vinegar
- 1 1/2 teaspoons pure vanilla extract
vegan vanilla buttercream
- 1/2 cup non-hydrogenated shortening
- 1/4 cup Earth Balance organic vegan buttery spread**
- 2 1/2 cups powdered sugar, sifted
- 2-3 tablespoons coconut milk or almond milk
- 1 teaspoon pure vanilla extract
INSTRUCTIONS
- Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
- Whisk together flour blend, sugar, baking powder, baking soda, and salt in large mixing bowl. Set aside.
- In separate bowl, stir together coconut milk, water, oil, vinegar and vanilla. Slowly add to flour mixture, mixing until batter is smooth.
- Pour batter into prepared cupcake pan. Bake for 20-22 minutes, or until toothpick inserted in center comes out clean. Place cupcakes on cooling rack to cool completely.
- To make buttercream, beat together shortening and vegan butter for 1 minute. Add sifted powdered sugar, 2 tablespoons coconut milk and vanilla.
- Beat for an additional 2 minutes. Add another tablespoon or 2 of milk if needed. Beat buttercream until light and fluffy.
- Place in piping bag with large star tip and frost the cooled cupcakes. Best enjoyed within 1-2 days.
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