This is one treat that no one will refuse. Delicate cupcakes that are rich and simply classic. One of our customers calls these “cupcakes without guilt” and “the best gluten-free cupcakes you have ever eaten!” We think they’re the best cupcakes, period.

Total time: 35-40 minutes

Active time: 15 minutes

3 cups GF all-purpose flour

¾ teaspoon xanthan gum

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

1 teaspoon sea salt

¾ cup vegan shortening

1 ½ cups organic cane sugar

1 tablespoon egg replacer + 8 tablespoons water (page xxx)

2 cups vanilla coconut yogurt

1 tablespoon vanilla extract

  1. Preheat the oven to 350ºF. Line two 12-cupcake pans with paper liners.
  2. In a medium mixing bowl, whisk together the flour, xanthan gum, baking soda, baking powder and salt.
  3. In a large bowl, cream the shortening, then add the sugar, egg replacer, yogurt and vanilla. Beat until light and fluffy.
  4. Add the dry ingredients to the wet ingredients and beat with a hand mixer. Using an ice cream scoop, divide the batter among the 24 liners.
  5. Bake for 18-20 minutes, rotating pan halfway through baking. Allow to cool completely before frosting with Vanilla Buttercream (page xxx) or one of the variations.

Makes 24 cupcakes

Kelly Childs

Author

Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

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