Recipes

For the Love of Cupcakes

elliebleu

cupcakes

Don’t forget the sprinkles!

I was on a gluten-free mission to make vanilla cupcakes that are just as moist and fluffy as my original recipe. With a little innovation and the right flour, I think I finally accomplished my goal. For all of you GF families, I hope you try them out. Now that it’s back to school we all deserve a cupcake or two!

Gluten-Free Vanilla Cupcakes

cupcakes 2

Yield: 24 cupcakes        Prep Time: 15 minutes        Bake Time: 20 minutes

Ingredients:
 1 1/2 cups plain unsweetened soymilk
1 teaspoon raw apple cider vinegar *
2 3/4 cups GF All Purpose flour**
1 tablespoon baking powder
1 1/2 cups baking sugar
1/2 cup extra-light olive oil ***
1 tablespoon pure vanilla extract
A pinch of fine sea salt

1 can of light coconut milk
Powdered sugar
Lots and lots of sprinkles

Directions:

  1. Preheat oven to 350F. Line cupcake pan with paper liners.
  2. Whisk the soy milk and the vinegar. Let the mixture sit a few minutes until curdled.
  3. Beat together the soy milk mixture, oil, sugar, and vanilla in a large bowl. Sift in the flour, baking powder, and a pinch of salt into the bowl. Mix the batter together at low speed until blended.
  4. Fill cupcake liners 1/2 of the way full and bake for 18-20 minutes (or until a toothpick comes clean). Transfer to a cooling rack and cool completely before frosting.
  5. If making the chocolate ganache follow directions here.
  6. If making the icing, whisk powdered sugar with coconut milk, adding 1 tablespoon of coconut milk at a time until you reach the desired consistency. You can freeze the remaining coconut milk in ice cube trays for later use.

Tips:

*Adding apple cider vinegar to the soymilk turns it into buttermilk.

** I used Bob’s Red Mill GF 1 to 1 baking flour. Though it’s a little pricier than regular flour, it’s the only blend that worked when I tested the cupcakes out.

*** Remember to use extra light olive oil, not extra virgin. There’s a big difference in flavor.

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Published by elliebleu

I'm the writer, recipe developer, creative director and food photographer for elliebleu.com.

53 thoughts on “For the Love of Cupcakes”

      2. The extra light olive oil really works in baked goods making it a lot healthier. I found you don’t really need eggs or milk, making the cupcakes low in cholesterol. I hope you give them a try.

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