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Saturday, November 6, 2010

Gluten-Free Lemon Cupcakes

I'm hosting a kids' birthday party tomorrow... and we're doing everything gluten-free! I adapted this recipe a little bit from Vegan Cupcakes Take Over The World, and it's really great! (see that empty space over there? Yeah, we've already eaten half the batch.)


The only slight problem I had with these (aside from buying like 4 different flours) was that they didn't really brown on the top. Usually when this happens, I bake them a few more minutes... but this time, I just turned on the broiler for 3-4 minutes. Worked like a charm!

Lemon Cupcakes (gluten-free)

  • 3/4 c. soy milk
  • 1/3 c. canola oil
  • 3/4 c. sugar
  • 2 tsp. vanilla
  • 1/4 c. tapioca flour
  • 2 Tbsp. ground flax seed
  • 1/3 c. corn flour
  • 1/2 c. white rice flour (I'm guessing brown would work as well)
  • 1/2 c. quinoa flour (this is the expensive one)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 c. lemon juice (about 2 1/2 lemons)
  • 1 Tbsp. lemon zest

Preheat oven to 350*. Line a muffin pan with cupcake liners. In a large mixing bowl, combine together the soy milk, oil, sugar, and vanilla. Mix until combined, then add the tapioca flour and flax. Mix and then add other flours and remaining ingredients, lemon juice last. Fill each muffin cup until it's about 3/4 of the way full since they won't rise as much as traditional cupcakes. Bake for 20-23 minutes, until a toothpick inserted in the center comes out clean. Broil the tops if necessary. (see above) Let cool, and frost with icing.

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