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Vanilla Cupcakes

by on August 29, 2011 in Gluten-Free, Special Dietary Needs August 29, 2011 Gluten-FreeSpecial Dietary Needs
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Level: Easy

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Description

A very successful experiment making a vanilla cupcake recipe gluten-free and dairy-free.

Ingredients

  • ½ cups Softened Soy Free Earth Balance Butter Substitute
  • 1 cup Sugar
  • 3  Eggs
  • 2 teaspoons Vanilla
  • 1-½ cup Bob's Red Mill Gluten-Free All Purpose Flour
  • ½ teaspoons Baking Soda
  • ½ teaspoons Xanthan Gum
  • ¼ teaspoons Salt
  • ⅔ cups Cold Almond Milk

Preparation

Preheat oven to 350ºF.

Cream butter and sugar together. Add eggs, 1 at a time, beating after each egg is added. Stir in the vanilla.

In a separate bowl, stir together all the dry ingredients. Add dry ingredients to the butter mixture. Then stir in the milk.

Pour into a greased cupcake pan or pour into a lined cupcake pan. Bake approximately 18 minutes.

Once cooled, ice with my icing recipe (see my recipe box). Best gluten-free cupcakes ever.

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