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
Yield: 12 cupcakes Prep Time: 10 minutes Bake Time: 20 minutes
1 cup plain soymilk
1 tablespoon raw apple cider vinegar *
1 1⁄4 cups GF All Purpose flour**
1 tablespoon baking powder
1/3 cup ultra-fine pure baking sugar
1/3 cup extra light olive oil ***
1 tablespoon pure vanilla extract
A pinch of fine sea salt
1 can of light coconut milk
Lots and lots of sprinkles
- Preheat oven to 350F. Line cupcake pan with paper liners.
- Whisk the soy milk and the vinegar. Let the mixture sit a few minutes until curdled.
- Beat together the soy milk mixture, oil, sugar, and vanilla in a large bowl. Sift in the flour, baking powder, and salt into the bowl. Mix the batter together at low speed until blended.
- Fill cupcake liners two-thirds of the way and bake for 20 minutes. Transfer to a cooling rack and cool completely before frosting.
- If making the chocolate ganache follow directions here.
- 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.
*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.