Gluten-Free Vanilla Cupcakes with Vegan Buttercream Frosting

Name: Gluten-Free Vanilla Cupcakes with Vegan Buttercream Frosting
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons Aluminum-free Baking Powder; 2 teaspoons Apple Cider Vinegar; 1 Tbsp Arrowroot Powder / Starch; 1 teaspoons Baking Soda; 473 milliliters Gluten-Free Flour Baking Blend; 177 milliliters Unbleached Cane Sugar; 710 milliliters Vegan Confectioners Sugar; 79 milliliters Dairy-Free Margarine; 1 Tbsp Ener-G Egg Replacer; 0 teaspoons Salt; 177 milliliters Seltzer Water; 5 Tbsps Vanilla Soy Milk or Other Non-Dairy Milk Alternative; 59 milliliters Sunflower Oil or Other Baking Oil; 3 Tbsps Cold Water; 1 teaspoons Gluten-Free Xanthan Gum

You can never have too many dessert recipes, so give Gluten-Free Vanilla Cupcakes with Vegan Buttercream Frosting a try. This recipe serves 12. One serving contains 325 calories, 3g of protein, and 9g of fat. A mixture of dairy-free margarine, xanthan gum, arrowroot powder / starch, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 40 minutes. It is a good option if you're following a dairy free diet.

Instructions

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).

Ingredients you will need

Arrowroot

Flour Mix

Egg Whites

Sugar

Water

Salt

Cooking Oil

Equipment you will use

Silicone Muffin Liners

Muffin Liners

Whisk

Bowl

Oven

Add 3 tablespoons milk alternative, oil, 1-1/2 tablespoons vanilla, and apple cider vinegar, and whisk well to combine.

Ingredients you will need

Apple Cider Vinegar

Vanilla

Milk

Cooking Oil

Equipment you will use

Whisk

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.

Ingredients you will need

Sparkling Water

Egg Replacer

Equipment you will use

Measuring Cup

Muffin Liners

Whisk

Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Margarine

Cupcakes

Frosting

Equipment you will use

Hand Mixer

Whisk

Bowl

Oven

Frying Pan

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.

Ingredients you will need

Vanilla Extract