Gluten & Milk Free Golden Vanilla Cupcakes

I have been wanting to try something different for vanilla cupcakes as had just not yet perfected them.  A fellow tweeter (@Cake_Crumbs) had suggested to me the cookbook  Vegan Cupcakes Take Over World to me the last time I tweeted about having a difficult time with the "no egg" recipe.  So, I adapted the vanilla recipe in the book to be Gluten Free, but I actually added and egg (as these did not need to be egg free) - they turned out pretty darn good for a first try!  The flavor is EXCELLENT!!!!  The only problem is that they were a bit "crumbly" when you bite into them - but that will be fixed next time around.

So, here is the recipe

 

Makes 18 cupcakes
Adapted from Vegan Cupcakes Take Over World "Golden Vanilla Cupcakes" pg 33

with many many changes!!

Preheat oven to 180°C

Mix together dry ingredients and sift thouroughly

30g Amaranth Flour

60g Millet Flour

30g Rice Flour

20g Tapioca Flour

20g Quinoa  Flour

2 Tablespoons Corn Starch

1/2 Teaspoons Baking Soda

1 Teaspoon GF Baking Powder

1/2 Teaspoon Salt

3/4 Cup White Sugar

Mix the following wet ingredients together and blend until well mixed

1/2 Cup Soy Milk

1/2 Cup Goat's Plain Yogurt

1/3 Cup Canola Oil

2 Teaspoon Vanilla

1 egg

Then add the dry ingredients to the wet ingredients and mix just until well blended and smooth.

Put into lined cupcake tin and bake at 180°C for 18 min.

Remove from oven, let stand 10 min in cupcake tin and then put on wire rack to cool completely before frosting.