Gluten Free Sugar Free Vegan Vanilla Cupcakes With Chocolate Recipes

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GLUTEN-FREE, SUGAR-FREE VEGAN VANILLA CUPCAKES WITH CHOCOLATE



Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes With Chocolate image

These are great for those on gluten-free or sugar-free diets. Agave nectar can be consumed by some diabetics so consult physician.

Provided by CookiesCupcakes

Categories     Dessert

Time 1h

Yield 9 Cupcakes, 9 serving(s)

Number Of Ingredients 18

2/3 cup soymilk
1/4 cup canola oil
3/4 cup agave nectar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 cup tapioca flour
2 tablespoons flax seed meal
1/3 cup almond meal
1/2 cup rice flour
1/2 cup quinoa flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine
1/2 cup agave nectar
2 teaspoons vanilla
1/3 cup cocoa powder
1/2 cup non-dairy powdered milk

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!

Nutrition Facts : Calories 182.3, Fat 14.4, SaturatedFat 2, Sodium 244.6, Carbohydrate 11.7, Fiber 2.2, Sugar 1.2, Protein 2.8

GLUTEN-FREE VANILLA CUPCAKES



Gluten-Free Vanilla Cupcakes image

Decorate these simple gluten-free vanilla cupcakes for any special occasion or holiday. Since the frosting recipe includes cream cheese, be sure to refrigerate leftovers. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 15

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups gluten-free all-purpose baking flour
2-1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1-1/4 cups 2% milk
FROSTING:
1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a large bowl, beat butter, cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 284 calories, Fat 13g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 214mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

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