Tuesday, 19 Nov 2019
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Perfect Vanilla Cupcakes

Perfect Vanilla Cupcakes

The last 3 weeks have been a haze of cupcakes – all of which were major fails!  I had cupcakes that if thrown could be a lethal weapon.  I had cupcakes that fell apart into a crumbly mess if you even looked at them.  Then of course there were the ones that tasted like dirt.  Yes, dirt.  Not even good dirt.  They all sucked and I gave up on my cupcake quest.  Then I managed to make the perfect Creamy Vanilla Frosting.  How ironic that I had the perfect frosting and no cupcake to go with it.  The fates were laughing at me!  I decided to give it one more try and low and behold – the perfect cupcake to go with my perfect frosting was born!  And it is a perfect cupcake.  It’s moist, airy, delicious and was so easy to make.  I love a happy tasty ending!

Sarah

Ingredients:

  • 1 cup garbanzo bean (chickpea) flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 1/2 tbsp plus 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cornstarch
  • 1 tsp salt
  • 1/3 cup melted coconut oil
  • 2/3 cup coconut nectar or brown rice syrup
  • 5 tbsp Naked Apple Butter or applesauce
  • 1 1/2 tbsp vanilla extract
  • 1/2 cup hot water

Preparation:

  1. Preheat the oven to 325 degrees.
  2. Line a standard 12 cup muffin tin with paper liners.
  3. In a medium bowl whisk together the flour, potato starch, tapioca starch, baking powder, baking soda, cornstarch and salt.
  4. In a small bowl add the oil, coconut nectar, apple butter and vanilla.  Mix well.
  5. Add the wet ingredients to the dry ingredients and stir to thoroughly combine.  Now add in the hot water and continuing mixing until the batter is smooth.
  6. Pour 1/3 cup of batter into each prepared muffin cup.
  7. Place the cupcakes in the oven on the center rack and bake for 15 minutes, rotate the muffin tin and bake for another 8 minutes.
  8. Remove from oven and let the cupcakes sit, in the muffin tin, for 20 minutes.  Transfer to a wire rack and let cool completely before frosting.

Nutritional Info:

Makes approximately 12-14 cupcakes.

Serving size 1 cupcake.

Nutrients per serving:  Calories: 155, Cal. from Fat: 49, Total Fat: 5.5g, Sat. Fat: 4.5g, Carbs: 24g, Fiber: 1.5g, Sugars: 12.5g, Protein: 2g, Sodium: 18.5mg, Chol: 0mg

Notes:

While these cupcakes are best when eaten fresh, leftovers can be stored in an airtight container in the fridge for up to 3 days.

A quick note about substitutions – try at your own risk.  It took me 3 weeks to perfect this recipe and I tried all sorts of flours and combinations.  If you substitute any ingredient please be aware that you might not have the same results as the original recipe produces.

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Perfect Vanilla Cupcakes
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