Ingredients:
1 cup sorghum flour or white rice flour
1 cup tapioca starch
1 cup organic cane sugar or 3/4 cup honey or agave nectar (for sweeter cupcakes use 1 1/4 cup)
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 cup vanilla soy, rice, coconut, or almond milk
2 organic free-range eggs, beaten or Ener-G egg replacer
3 tablespoons coconut oil, melted
1 tablespoon bourbon vanilla extract
1/4 teaspoon lemon juice
Instructions:
Preheat the oven to 350ºF. Line a 12-cupcake tin with paper or parchment liners.
In a mixing bowl, whisk the flour, starch and dry ingredients together. Add in the non-dairy milk, eggs or egg replacer, coconut oil, vanilla and lemon juice. Beat with a mixer until the cake batter is smooth. Do not over-beat.
Using an ice cream scoop, plop the batter into the twelve liners. Smooth out the tops with wet fingers.
Bake in the center of a preheated oven until firm and dome shaped. For me this took about 15-18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.
Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms).
Make your icing.
Read more: http://glutenfreegoddess.blogspot.com/2009/08/vanilla-cupcakes-with-mocha-icing.html#ixzz2KFR6iL6w
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