Last year, I was making birthday cupcakes for quite a few friends. After so much practice, I guess people heard the word that I enjoyed making them. It was a nice little side income, but never grew into a full business. I felt conflicted. With all that I learn about sugar, I didn’t want to be a part of the problem in our country. I stopped making them for money, and just returned to make them for special occasions.
I really enjoyed the affirmation from those around me, everyone was so kind. When I baked I used all “good” ingredients: organic and local when possible. We have a great little Amish store in town where I would get our eggs, flour, and butter. There was also no food coloring, but garnishes of fresh ingredients. So, in that sense, they were a better choice for our friends.
This week I finally broke down and practiced some cupcakes. My son’s birthday is here, and there’s a child in his class who is allergic to quite a few things, mainly nuts and eggs. This was my chance to create a Vegan/Gluten Free cupcake.
I’m not 100% sure this is the final recipe that I’ll stick to, but it did come out pretty yummy. I researched what others had done and played around with the numbers. I encourage you to try this recipe and tweak it to your needs!
I would call these “healthy” because of the sugar, but maybe down the road we can experiment with other sweeteners to create a great cupcake!
Vanilla Cupcakes – Vegan & Gluten Free
makes 12 or 24 minis
1 3/4 cups gluten free flour, I used Bob’s Red Mill Gluten-Free All-Purpose Flour
1 cup turbinado or unprocessed sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon Himalayan salt
1/3 cup sunflower oil (high heat) or 1/3 cup of apple sauce
1 tbs vanilla extract
1 tbs apple cider vinegar
1 cup water
Preheat oven to 350 degrees. Line a dozen cup muffin pan with paper liners.
Sift together the dry ingredients.
Add the oil (or apple sauce), vanilla, vinegar, and water. Mix together till smooth.
Pour into lined muffin cups, filling almost all the way full.
Bake for 20-26 minutes, or until center is done.
Remove from oven and allow to cool before frosting.
- Chocolate Cupcake: decrease flour by 1/4 and add 1/4 cup GF powdered chocolate
- Try making a Chai Tea, and replace the water.. thinking this would make a chai cupcake! yum!
- Replace the water with a fresh juice such as pineapple or orange!
- Use a non-dairy milk such as coconut milk instead of water
Vegan Buttercream Icing:
1/2 cup Nonhydrogenated Shortening, such as Spectrum Shortening
1/2 cup Earth’s Best Soy Free butter
1 tsp. vanilla
4 cups organic powdered sugar
2-3 Tbs of cold liquid (I used lemon juice and zest this time, but you can use non-dairy creamer, orange juice, coffee)
Cream together very well the shortening and butter. Add the vanilla. Keep blending well. Turn the mixer down to a super low speed, add sugar in one cup at a time, mixing in well with each cup. Add in the very cold liquid. Add in more sugar until you reach the consistency you’d like. Mine is pretty stiff for piping purposes. You can always add a little more liquid to smooth it out. Place in a piping bag with a large star tip, and ice a cooled cupcake!