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vanilla gluten-free vegan cupcakes
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Plant-Based GF Vanilla Cupcakes    

Servings: 12 Cupcakes
Author: Mary Krick

Ingredients

  • 1 cup sorghum flour
  • 1 cup potato starch not potato flour
  • 1 cup of sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • 1 cup non-dairy milk I used almond
  • egg replacer equal to one egg I used Ener-G Egg Replacer
  • 3 Tbsp oil
  • 1 Tbsp vanilla extract
  • 1/4 tsp lemon juice

Instructions

  • Heat oven to 350. Line a 12-cup muffin pan with paper liners.
  • In a large mixing bowl, combine the flour, starch, and other dry ingredients. Mix well with a wire whisk. Add non-dairy milk,  egg replacer, oil, vanilla, and lemon juice. Beat with a mixer until smooth.
  • Scoop just under 1/4 cup of batter into each muffin cup; they should be about 3/4 full.
  • Bake for about 18 minutes or until the tops spring back when lightly touched.
  • Cool the pan on a wire rack for a few minutes then set cupcakes on a wire rack and cool to room temperature.
    Frost and decorate with your favorite frostings. There are delicious pre-made frostings that are gluten-free and vegan. Check out Pillsbury Supreme Creamy Vanilla and Duncan Hines Creamy Homestyle Chocolate Frosting.