Vegan & Gluten Free Vanilla Cupcakes - Recipe

for the cupcakes:
1 cup soy or almond milk
1/3 cup canola oil
3/4 cup sugar
2 tsp GF vanilla extract
1/4 tsp almond extract
1/4 cup tapioca flour
2 tbsp ground flax seed
1/3 cup corn flour or almond flour
1/2 cup white rice flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat the oven to 350F. In a large mixing bowl, combine milk, canola oil, sugar and extracts. Beat on medium speed just to combined. Add tapioca flour and flax seed and mix vigorously for about a minute, until the tapioca flour is dissolved add the mixture is well emulsified. Add the corn flour, white rice flour, quinoa flour, baking powder, baking soda and salt. Mix on medium to high speed for about 2 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. These cupcakes wont rise as much as the average cupcake, so you can fill the liners a little more than usual. Bake for 20-24 minutes, rotating half way through bake time. Remove pan from the oven and cool cupcakes completely.

for the frosting:
1/2 cup non-hydrogenated shortening
1/2 cup vegan margarine
3 1/2 cups gluten free icing sugar
1 1/2 tsp GF vanilla extract
1/4 soy or almond milk

2. Beat shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 minutes. Add the vanilla and milk and beat for an additional 5-7 minutes until light and fluffy. Frost each cupcake and enjoy!

Makes approximately 12 cupcakes

Gluten-Free Carrot Cupcakes

for the cupcakes:
2 cups sugar
1 cup butter
1 tsp GF vanilla extract
4 large eggs
2 cups shredded carrot (about 4 medium carrots)
1 cup flaked, sweetened coconut
2/3 cup crushed pineapple (about an 8 oz. can)
2 3/4 cups gluten-free flour blend
1 1/2 tsp xanthan gum
1 1/2 tsp GF baking powder
1 1/2 tsp GF baking soda
2 tsp ground cinnamon

1. Preheat the oven to 350F. With an electric mixer, beat the sugar and butter, then add the vanilla. Add the eggs one at a time, mixing to incorporate after each addition. Add the carrot, coconut and pineapple and mix until combined. In a separate bowl, combine the flour, baking powder, baking soda, xanthan gum, and cinnamon and mix with a whisk to sift the ingredients together and break up any lumps. Add the dry ingredients all at once to the sugar mixture and beat on low speed to incorporate. Scrape down the sides of the bowl and beat again until the batter is well mixed and smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for about 30 minutes, rotating pan half way through bake time. Remove pan from the oven and allow cupcakes to cool completely.

for the frosting:
12 oz cream cheese, softened
1 cup salted butter, softened
3 3/4 cups icing sugar
1 1/2 tsp GF vanilla extract

2. With an electric mixer, cream together the cream cheese and butter until completely incorporated. Add the icing sugar and vanilla and beat well until desired consistency is reached. (Add more icing sugar for a stiffer frosting, or add a splash of milk for a runnier frosting). Frost each cupcake with a large round tip. Garnish with a piped, candy or real carrot if desired.

Makes approximately 24 cupcakes