vanilla cupcake

Gluten-Free, Vegan Vanilla Cupcake with Mocha Frosting

 

For the past few weeks I've been trying my best to go completely gluten-free. I've had the feeling I may have a slight gluten-intolerance for a while now - with headaches, fatigue, and skin problems flaring up when I load up on lots of breads, pastries, and crackers. I've noticed since I've taken gluten out I have more energy, and just feel better all the way around! There is no way I can stick with this though without...cupcakes!!! I found the following recipe on the "Gluten-Free Goddess" blog.

Gluten-Free Vanilla Cupcakes with Mocha Icing- a Vegan Recipe

Preheat the oven to 350 degrees F. Line a 12-cupcake tin with paper or parchment liners

In a mixing bowl, whisk the dry ingredients together:
1 cup sorghum flour
1 cup tapioca starch
1 cup organic cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum

Add in:
1 cup warm vanilla rice milk or water
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or two large eggs)
3 tablespoons light olive oil
1 tablespoon bourbon vanilla extract
1/4 teaspoon mild tasting rice vinegar or lemon juice

Beat with a mixer until the cake batter is smooth- roughly 2-3 minutes.

*A reminder on gluten-free vegan batters: Gluten-free vegan batters behave a little different. They are often stiffer at first, then get sticky and stretch as the xanthan gum and egg replacer do their vegan g-free thing.

If the batter climbs the beaters, slow down the speed and slightly lift the beaters to encourage the batter to migrate back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle.

Using an ice cream scoop, plop the batter into the twelve liners. Smooth out the tops with wet fingers.

Bake in the center of a preheated oven until firm and dome shaped. For me this took about 18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.

Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms).

Dairy-Free Mocha Icing Recipe
 
When making frosting, start with a small amount of liquid and add a little bit at a time until you achieve the consistency you want. If the icing gets too runny, add more confectioner's sugar to thicken it. You can also put the icing in the fridge for an hour to stiffen it.

2 cups confectioner's (powdered) sugar
2 tablespoons cocoa powder
2-3 tablespoons Spectrum Organic Shortening
2 ounces cold coffee, more as needed (or use rice milk if you don't like coffee)
1 teaspoon bourbon vanilla
 
Mmmm...I bet it'd go nicely with this :)
 

January Cupcake: Vanilla - something old, something new

This past Christmas I officially became a woman. Now, I know I'm already twenty-something, but while I was in Portland visiting my family something monumental happened. My mom passed down my great-grandma's cookbook to me. It had been passed from my great-grandma to my grandma to my mom and now to me. "The Modern Cook Book" published in 1947 by Pearl V. Metzelthin has seen many kitchens, cross-country moves, and oil-stains. Thinking about what this new year will hold and my list of goals and aspirations I never want to forget where I came from or the simple things that make life beautiful. As life's pace get faster and faster I want to be careful to not become too busy to cook!

So bring out your mixing bowl and try this Vanilla Cupcake and Soft Vanilla Icing recipe from The Modern Cook Book:

Cupcake Ingredients: 1/2 cup butter 1 cup sugar 2 eggs 1 2/3 cup all-purpose flour 1 1/2 tsp. baking powder 1/4 tsp. salt 2/3 cup milk 1 tsp. vanilla

Directions: Preheat oven to 400. Line cupcake tin with cupcake liners. Cream together butter and sugar; add well-beaten eggs. Sift together flour, baking powder, and salt; add alternately with milk, a little at a time, beating after each addition. Add vanilla. Fill liners to 2/3 full and bake for 15-18 minutes. Makes 2 dozen cakes. Cool, frost (below), savor!

Icing Ingredients: 2 egg whites 1 cup confectioner's sugar 1/2 tsp vanilla

Directions: Beat egg whites stiff, adding sugar gradually while beating. When mixture is light and fluffy, add vanilla.

Looking forward to the day I get to pass this treasure on...but not until after I've tried all the recipes.