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Vanilla Cupcakes

Vanilla Cupcakes

Vanilla Cupcakes is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 24 Servings
Tags: Vegan
Health Score: 1 %

Ingredients:


agave nectar
1/2 cup

arrowroot
1 tablespoon

baking powder
1/2 teaspoon

baking soda

coconut oil
2 cups

garbanzo bean flour
1

lemon zest
1 cup

potato starch
2 teaspoons

salt
3 tablespoons

vanilla extract
1 cup

water
1 teaspoon

xanthan gum

Instructions:

  1. Preheat the oven to 325°F. Line 2 standard 12-cup muffin tins with paper liners.

  2. In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt.

  3. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.

  4. Pour 1/3 cup batter into each prepared cup, almost filling it.

  5. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the center.

  6. Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

  7. From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter

Wine Pairing :

  • cream sherry
  • moscato dasti
  • port

Vanilla Cupcake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.