Feb 10 2012

Gluten-Free Valentine’s Day Cupcakes

Cupcake2
Babycakes is my favorite vegan bakery, and they have two amazing cookbooks.

This recipe is from one of their books, but the frosting is not. This frosting recipe closely resembles “regular” frosting, but I basically just substitute dairy butter, for non-dairy butter.

Everyone is surprised at how great these are. You cannot taste the difference between vegan baking and traditional baking that uses animal products.

Cupcake Ingredients and Directions:

  • 2 cups garbanzo and fava bean flour
  • 1 cup potato starch
  • 1/2 cup arrowroot
  • 1 tbls plus 1.5 tsp baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 2 teaspoons salt
  • 2/3 cup coconut oil
  • 1 1/3 cup agave nectar
  • 3/4 cup applesauce
  • 3 tablespoons vanilla extract
  • Grated zest of 1 lemon
  • 1 cup hot water or hot coffee
  • Frosting for serving (see recipe below)

Preheat the oven to 325°F. Line one, standard 12-cup muffin tin with paper liners and set aside.

In a medium bowl, whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest. Stir in the hot water directly to the dry ingredients. Stir until the batter is smooth.

Pour 1/3 cup of the batter into each prepared cup. This portion will almost fill the cup up entirely. Bake the cupcakes on the center rack for 22 minutes, rotating the tray 180 degrees after 15 minutes. The cupcakes will bounce back when pressed and a toothpick inserted in the center will come out clean. Remove from the oven.

Let the cupcakes stand for 20 minutes. Transfer them to a wire rack right side up and cool completely. Using a frosting knife, gently spread 1 tablespoon of Frosting over each cupcake. Place the cupcakes in an airtight container and store in the refrigerator for up to 3 days.

Frosting Ingredients and Directions:

2 cups confectioners’ sugar

1/2 cup Earth Balance, at room temperature

1 1/2 teaspoon vanilla extract

3 tablespoons rice milk

Using an electric mixer, beat the sugar and the “butter” in a medium bowl until fluffy, 3 – 4 minutes.

Add the vanilla and the milk and beat for an additional 2 minutes.

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