Friday, July 3, 2009
Vegan Cupcakes Take Over the World
On Saturdays, Karen joins us at Nurtured to help spread the cloth diapering, babywearing love. Karen is a lively sort, with interests that vary widely and a personality that is sometimes larger than life. She reminds me of me, perhaps why we get along so well.
She shared with me this little cookbook: Vegan Cupcakes Take Over the World. While we're not vegan, I did modify their Vanilla Gluten Free Cupcake recipe and it turned out wonderfully well. While I can't cook a meal to save my life, I seem to have a knack for baking (this is something I come by honestly - my mother ALWAYS has baked goods at the ready and some of my first memories involve rolling balls of dough to make oatmeal cookies)...so without further ado, I give you the following.
VANILLA GLUTEN FREE CUPCAKES
1 c. soy/almond/rice milk (I used almond)
1/3 c. canola oil
3/4 c. sugar (n.b. I ran out of white sugar so ended up using 1/2 c. white and 1/4 c. brown sugar - still worked great!)
2 tsp vanilla extract
1 egg
1/4 tsp. almond extract
1/4 c. tapioca flour
2/3 c. + 2 tbsp. white rice flour
1/2 c. oat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1. Preheat to 350F, line muffin tray with liners
2. In large mixing bowl, combine milk, oil, sugar, egg and extracts and mix just to combine.
3. Add remaining dry ingredients, mix until blended.
4. Fill cupcake liners approximately 3/4 cull.
5. Bake for 20-23 minutes (n.b. I found mine took a little longer), until a toothpick in the middle comes out clean. Cool on racks completely before frosting.
I didn't frost mine, and the kids thoroughly enjoyed them.
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