Gluten Free Vegan Vanilla Cupcakes #dessert #holidayrecipes #holidays

These vegan seasoner cupcakes are the perfect mid-week handle: quick and cushy to tidy, as vessel as preposterously yummy. At the assonant minute, they can easily be tweaked to be the ornament at any diversion - these gluten liberate vegan cupcakes are bound to transmute your pick go-to cupcake recipe!

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Ingredients

For gluten free vegan vanilla cupcakes:

DRY:

• 2 2/3 cups (320 g) gluten free flour
• 1 1/4 cups (250 g) caster sugar (Note 1)
• pinch of salt
• 3/4 tsp xanthan gum
• 2 tsp baking powder
• 2 tsp baking soda

WET:

• 1/2 cup (120 mL) vegetable oil
• 2 cups (480 mL) non-dairy milk (for instance coconut milk, rice milk or almond milk if not sensitive to nuts)
• 1 tsp vanilla paste (or 2 tsp vanilla extract)

For vegan vanilla frosting:

• 2 1/2 cups (500 g) coconut cream (Note 2)
• 4 1/2 cups (500 g) powdered sugar, sifted (Note 1)
• 1 tsp vanilla paste (or 2 tsp vanilla extract)
• sprinkles (optional)
• 
  

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Instructions

For gluten free vegan vanilla cupcakes:

1. Pre-heat the oven to 355 ºF (180 ºC) and line a cupcake baking tin with 12 cupcake liners.
2. If you’re uncertain about the quality of your cupcake liners, brush the inside with some vegetable oil for easier cupcake liner removal when eating.
3. Mix all dry ingredients together.
4. Mix the wet ingredients together, and add them to the dry ingredients. Stir well, until you get a smooth cupcake batter.
5. Visit Gluten Free Vegan Vanilla Cupcakes (Gluten, Dairy & Egg Free)@theloopywhisk.com  For Recipe Instructions.

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