Sunday, January 9, 2011

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
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.

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