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Happy St. Patrick's Day! In yesterday's post, I told you that the Vanilla Cupcake recipe was forthcoming, and I thought today would be a great day to share that with you! These cupcakes are what a cupcake should be - light and airy, but not crumbly or dry. And they hold up well for several days stored in an airtight container at room temp (I kept mine like this for 3 full days and they were still great!).
The recipe makes approximately 18 cupcakes, so the recipe is great for a party, but you can also make the entire batch and freeze some for another time, which is what I like to do.
Try them with my Superfood Frosting (chocolate), or dress them up for a special occasion like I did for St. Patrick's Day! If you need a dairy-free frosting recipe, check out my recipe for Mild Lemon Frosting - for a non-lemon version, simply substitute rice milk or water for the lemon juice.
Enjoy!
Vanilla Cupcakes
1 cup white rice flour
1/2 cup sorghum flour
1/2 cup tapioca starch
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
Egg replacer (prepared) to equal 2 large eggs
1/4 cup oil
1 cup rice milk (or other plant milk)
1 teaspoon vanilla extract
Preheat your oven to 350 degrees. Line a 12-section AND a 6-section cupcake pan with paper liners.
Combine dry ingredients (flour through sugar) in a large mixing bowl. In a separate mixing bowl, combine wet ingredients (egg through vanilla). Add wet ingredients to dry and stir until batter is smooth.
Divide batter evenly among sections of cupcake pans. I got 18 cupcakes out of this recipe filling sections approximately half full (cupcakes rose to top of paper liner with a nice rounded top – no high peaks).
Bake cupcakes for approximately 15 minutes, but check for doneness at 12 minutes to prevent over-baking.
Cool cupcakes before frosting with your favorite frosting.
This recipe is linked to Mingle Monday at Add a Pinch.
Happy St. Patrick's Day! In yesterday's post, I told you that the Vanilla Cupcake recipe was forthcoming, and I thought today would be a great day to share that with you! These cupcakes are what a cupcake should be - light and airy, but not crumbly or dry. And they hold up well for several days stored in an airtight container at room temp (I kept mine like this for 3 full days and they were still great!).
The recipe makes approximately 18 cupcakes, so the recipe is great for a party, but you can also make the entire batch and freeze some for another time, which is what I like to do.
Try them with my Superfood Frosting (chocolate), or dress them up for a special occasion like I did for St. Patrick's Day! If you need a dairy-free frosting recipe, check out my recipe for Mild Lemon Frosting - for a non-lemon version, simply substitute rice milk or water for the lemon juice.
Enjoy!
Vanilla Cupcakes
1 cup white rice flour
1/2 cup sorghum flour
1/2 cup tapioca starch
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
Egg replacer (prepared) to equal 2 large eggs
1/4 cup oil
1 cup rice milk (or other plant milk)
1 teaspoon vanilla extract
Preheat your oven to 350 degrees. Line a 12-section AND a 6-section cupcake pan with paper liners.
Combine dry ingredients (flour through sugar) in a large mixing bowl. In a separate mixing bowl, combine wet ingredients (egg through vanilla). Add wet ingredients to dry and stir until batter is smooth.
Divide batter evenly among sections of cupcake pans. I got 18 cupcakes out of this recipe filling sections approximately half full (cupcakes rose to top of paper liner with a nice rounded top – no high peaks).
Bake cupcakes for approximately 15 minutes, but check for doneness at 12 minutes to prevent over-baking.
Cool cupcakes before frosting with your favorite frosting.
This recipe is linked to Mingle Monday at Add a Pinch.
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