Vegan Vanilla Cupcakes Gluten Free Recipes

VEGAN VANILLA CUPCAKES (GLUTEN FREE)

Steps:

• Pre-heat oven to 350 F (180 C). Line a cupcake tray with 12 parchment liners.
• Add coconut milk, coconut yogurt and vanilla extract to a large mixing bowl and whisk to combine. Add in the almond flour, potato starch, corn starch, rice flour, cane sugar, baking powder, baking soda and salt and whisk until well incorporated. The batter should be pourable but not too thin or liquidy.
• Divide batter evenly between the cupcake liners (about 3/4 of the way full).
• Bake for 30-35 minutes and until a toothpick inserted into the center of a cupcake comes out clean. To double check, press the tops of one of the cupcakes-- they should bounce back up and feel springy.
• Remove from the oven and transfer to a wire rack and allow them to cool completely before frosting.
• Frost cooled cupcakes with vanilla buttercream frosting, coconut whip cream or coconut yogurt frosting.

VEGAN AND GLUTEN FREE VANILLA CUPCAKES

Steps:

• Preheat the oven to 180'C / Fan 160'C / Gas Mark 4 and line a 12-hole cupcake tin with cake cases.
• Pour the almond milk into a jug and add the white wine vinegar. Stir well and set to one side for 2-3 minutes. It should start thicken slightly and may appear like it's curdling - this is fine, you've made vegan buttermilk!
• Add the caster sugar, oil and vanilla extract to a large mixing bowl and beat with an electric whisk briefly. Pour in the buttermilk and then briefly mix again until combined.
• In a separate bowl, mix the gluten free flour, baking powder and xanthan gum. Pour into the cake mixture and then beat to combine. You don't want to over-mix it, just enough so that there are no lumps of flour.
• Evenly pour the mixture between the cupcake cases. The batter will be quite runny - don't worry, it should be like that!
• Place the cupcakes in the oven and bake for 25-27 minutes. They should rise nicely and be springy to the touch - they will stay quite pale but don't worry, this is just due to the lack of egg in the recipe! Remove from the oven and leave to cool completely.
• To make the frosting, add the vegan butter and margarine to a large mixing bowl and beat together with an electric mixer until smooth and creamy. Add the icing sugar and vanilla extract and beat again until fully combined.
• Add the frosting to a piping bag (if it's a particularly warm day and the icing is too soft, place the piping bag in the fridge to cool for half an hour).
• Pipe the frosting onto the cupcakes as desired (I used a 2D piping nozzle) and decorate with gluten free and vegan sprinkles.

EASY VEGAN VANILLA CUPCAKES (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (176 C) and line a standard-size muffin tin with cupcake liners (we prefer these ones). Cupcake liners are preferable over greasing the pan because they prevent the sides from browning too much and yield a prettier result. But in a pinch, lightly grease instead.
• To a large mixing bowl, add dairy-free milk, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine.
• Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until well incorporated and no lumps remain. The texture should be thick and look similar to cornbread batter (see photo). If too thick, thin with a little more dairy-free milk. If too thin, add a little more almond flour.
• Divide batter evenly among cupcake liners filling a generous 3/4 of the way full. Recipe as written makes 12 cupcakes.
• Bake on the center rack for 25-30 minutes or until a toothpick inserted into the center comes out clean, they are golden brown on the very edges, the tops appear dry, and they spring back a bit when touched or pressed (rather than deflating). It's better to slightly over-bake than under-bake these cupcakes to avoid gumminess.
• Let cool for 10 minutes in the pan, then transfer to a cooling rack to let cool completely.
• Once cooled, option to top with frosting of choice. These subtly sweet cupcakes pair nicely with a sweeter frosting such as our classic buttercream frosting, vegan chocolate ganache frosting, date-sweetened chocolate frosting or vegan strawberry frosting. For a lighter option, try lightly-sweetened coconut whipped cream and fresh berries.
• Best when enjoyed within the first 24-48 hours after baking. Store leftovers covered at room temperature for 1-2 days or in a sealed container in the fridge for up to 3 days. Freeze unfrosted cupcakes for up to 1 month.