• For the Cupcakes
  • 1/2 cup canola oil
  • 1/2 cup unsweetened almond milk or other non-dairy milk
  • 1 (6 ounce) container plain coconut milk yogurt
  • 3/4 cup sugar
  • 1 tablespoon egg replacer, such as Ener-G, mixed with 1/4 cup warm water
  • 2 cups white rice flour
  • 1/2 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon, plus more for sprinkling
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • For the Frosting
  • 1/4 cup vegan margarine, softened
  • 1 1/2 cup powdered sugar
  • 1 tablespoon unsweetened almond milk or other non-dairy milk
  • 1/4 teaspoon gluten-free vanilla extract

Preheat oven to 350°F. For the cupcakes, whisk together oil, almond milk, yogurt, sugar and egg replacer-water mixture in a large bowl. In a separate large bowl, mix together rice flour, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add flour mixture to milk mixture and stir to combine. Spoon batter into 16 paper-lined standard muffin tins, filling each about two-thirds full. Bake until cooked through and light golden brown, 20 to 25 minutes. Transfer cupcakes to a wire rack and set aside to let cool completely. 

For the frosting, put margarine, sugar, almond milk and vanilla in a large bowl and beat with an electric mixer until well combined and fluffy, about 1 minute. Spread frosting on cupcakes, sprinkle cinnamon over the top and serve.
Nutritional Info: 
PER SERVING:Serving size: 1 cupcake250 calories (90 from fat)11g total fat1.5g saturated fat,0mg cholesterol170mg sodium39g carbohydrate (1g dietary fiber22g sugar)1g protein

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