Part 1?! Why are there two parts?
Simply because this week you learn about the cupcakes and next week you learn about the frosting – plus it gives me a few days to work out the kinks in the frosting department.
But the cupcakes are so yummy, I couldn’t wait to share them! And they would probably taste pretty great with the Power Protein Chocolate Frosting too 😉
I haven’t baked (besides bread) in a while. I’ve never been a huge fan cupcakes – don;t get me wrong, I love them, I’m just not cupcake crazy. But every once in a while, I really just want one. And usually I have to drive 30 minutes away to the health food store just to get one I can eat. Argh.
It’s not the vegan thing that throws me off, it;s the gluten-free. I’m just now learning how to bake with all of these flours AND have it taste good.
So this week, I had some extra time on my hands and decided to try baking my own GF, Vegan Cupcakes. And on the first try, it was a success!I followed a simple vegan recipe and used my own flour combo. The taste is light and fluffy, just the way a cupcake should be.
Vanilla cupcakes – Vegan and Gluten Free
Makes approximately 9-10 cupcakes
1/2 cup almond meal
1/2 cup sorghum flour
2 tsp baking powder
sea salt (just a dash!)
1/2 cup turbinado sugar
1/4 cup coconut oil
3/4 cup coconut milk
1 tsp vanilla
1/2 tbsp apple cider vinegar
Preheat oven to 365 degrees. Mix together the flour, salt, and baking powder. Slowly add in the rest of the ingredients and mix together with an electric mixer until completely smooth. Transfer to cupcake pan (greased or use liners). Bake for 25-30 minutes. Stick a toothpick in the center and it should come out clean. Let them cool and frost with your favorite frosting – or heck, they taste good plain!
Have a fantastic weekend!
Peace and Love,