AuthorThe Hearty BakerCategoryCupcakesDifficultyBeginnerFrosted cupcakes are always a hit at birthday parties, and these gluten free vegan vanilla cupcakes are no exception. They are light and tender, infused with vanilla flavour, and a great way to celebrate any occasion.
Preheat oven to 350C. Line muffin tin with paper muffin liners.
In a small bowl or measuring cup, mix the non-dairy milk and apple cider vinegar together. Set aside for a few minutes to allow it to curdle.
In a medium bowl, mix together the gluten free flour, almond flour, baking powder, baking soda, and salt. Set aside.
In a large bowl cream the sugar and margarine together until light and fluffy. This takes about 3-5 minutes.
Add the vanilla and almond extract. Mix for about a minute.
Add the non-dairy/vinegar mixture to the large bowl. Mix for a few minutes until well incorporated.
Add the dry ingredients to the wet, and stir for about a minute or until just combined.
Divide the batter between the 12 muffin cups. Bake for about 22-25 minutes, or until golden on top.
Cool completely in muffin pan before removing and frost with your favourite frosting.
Ingredients
Directions
Preheat oven to 350C. Line muffin tin with paper muffin liners.
In a small bowl or measuring cup, mix the non-dairy milk and apple cider vinegar together. Set aside for a few minutes to allow it to curdle.
In a medium bowl, mix together the gluten free flour, almond flour, baking powder, baking soda, and salt. Set aside.
In a large bowl cream the sugar and margarine together until light and fluffy. This takes about 3-5 minutes.
Add the vanilla and almond extract. Mix for about a minute.
Add the non-dairy/vinegar mixture to the large bowl. Mix for a few minutes until well incorporated.
Add the dry ingredients to the wet, and stir for about a minute or until just combined.
Divide the batter between the 12 muffin cups. Bake for about 22-25 minutes, or until golden on top.
Cool completely in muffin pan before removing and frost with your favourite frosting.