Frosted Spiced Cupcakes
Makes 16
It's hard to believe when you taste them, but these sweet treasures are gluten free, egg free and dairy free. They're also perfect for birthday parties, holidays or any occasion where there's a reason to celebrate with moist, delicious cupcakes.
Ingredients
For the Cupcakes
1/2 cup canola oil
1/2 cup unsweetened almond milk or other non-dairy milk
1 (6-ounce) container plain coconut milk yogurt
3/4 cup sugar
1 tablespoon egg replacer, such as Ener-G, mixed with 1/4 cup warm water
2 cups white rice flour
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
For the Frosting
1/4 cup vegan margarine, softened
1 1/2 cups powdered sugar
1 to 2 tablespoons unsweetened almond milk or other non-dairy milk
1/4 teaspoon gluten-free vanilla extract
1/2 cup canola oil
1/2 cup unsweetened almond milk or other non-dairy milk
1 (6-ounce) container plain coconut milk yogurt
3/4 cup sugar
1 tablespoon egg replacer, such as Ener-G, mixed with 1/4 cup warm water
2 cups white rice flour
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
For the Frosting
1/4 cup vegan margarine, softened
1 1/2 cups powdered sugar
1 to 2 tablespoons unsweetened almond milk or other non-dairy milk
1/4 teaspoon gluten-free vanilla extract
Method
Preheat oven to 350°F. For the cupcakes, whisk together oil, almond milk, yogurt, sugar and egg replacer-water mixture in a large bowl. In a separate large bowl, mix together rice flour, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add flour mixture to milk mixture and stir to combine. Spoon batter into 16 paper-lined standard muffin tins, filling each about two-thirds full. Bake until cooked through and light golden brown, 20 to 25 minutes. Transfer cupcakes to a wire rack and set aside to let cool completely.
For the frosting, put margarine, sugar, almond milk and vanilla in a large bowl and beat with an electric mixer until well combined and fluffy, about 1 minute. Spread frosting on cupcakes, sprinkle cinnamon over the top and serve.
For the frosting, put margarine, sugar, almond milk and vanilla in a large bowl and beat with an electric mixer until well combined and fluffy, about 1 minute. Spread frosting on cupcakes, sprinkle cinnamon over the top and serve.
Nutrition
Per serving (1 cupcake): 250 calories (90 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 170mg sodium, 39g total carbohydrate (1g dietary fiber, 22g sugar), 1g protein
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