Perfect Vanilla Cupcakes-Gluten And Dairy Free

Ingredients

1 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup almond milk, or preferred milk alternative
1/2 cup Earth Balance (vegan) butter, room temperature
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon lemon juice

Preparation

1
Preheat oven to 350 degrees.
2
Set out butter to bring to room temperature. If needed, put in the microwave for just a few seconds.
3
Whisk together the blanched almond flour, cornstarch, xanthan gum, salt, and baking powder until there are no lumps and it turns into one beautiful flour.
4
Beat the butter and sugar until light and fluffy. Then, add the eggs one a time scraping down the bowl as necessary. This helps the cupcakes have a more even texture.
5
Beat in the vanilla and lemon juice.
6
Alternate adding the flour mixture and milk alternative in about 3 additions. I've read that you alternate the wet and dry ingredients to reduce the amount of gluten that is formed to make whatever you are baking less dense. But I still like this technique and it helps get a smooth batter with less mixing.
7
Line a muffin tin with baking cups and fill each cup 3/4 full. My batter made 9 cupcakes.
8
Bakes 18-20 minutes or until the tops start to turn brown and a toothpick inserted comes out clean.
9
Allow to cool on cooling rack for at least 30 minutes before icing.

 



Yield:

2 servings

Added:

Monday, January 10, 2011 - 8:24am

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