Perfect Vanilla Cupcakes-Gluten And Dairy Free
By: Cooking Gluten Free
Published: Monday, January 10, 2011 - 8:24am

Ingredients




1 1/4 cups blanched almond flour
3/4 cup cornstarch or arrowroot flour
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
3 whole eggs
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.