Desserts
Gluten-Free (and Vegan!) Golden Cupcakes
Makes 12 standard cupcakes
Gluten-Free (and Vegan!) Golden Cupcakes
Makes 12 standard cupcakes
Unlike our muffin recipe which uses a gluten-free flour blend, here we call for individual ingredients that are now easily found in most grocery stores.
Nutritional information per cupcake (unfrosted):Calories 396 (22% from fat)
carb. 77g
pro. 4g
fat 10g
sat. fat 1g
chol. 0mg
sod. 359mg
calc. 50mg
fiber 2g
carb. 77g
pro. 4g
fat 10g
sat. fat 1g
chol. 0mg
sod. 359mg
calc. 50mg
fiber 2g
Ingredients
- nonstick cooking spray
- 2cups sorghum flour
- 1cup potato starch
- ½cup arrowroot starch
- 1tablespoon baking powder
- ½teaspoon baking soda
- 1teaspoon xanthan gum
- 1teaspoon kosher salt
- 1½cups agave nectar
- ½cup olive oil
- ¾cup butternut squash purée, room
- temperature
- 2tablespoons pure vanilla extract
- 1teaspoon white vinegar
Preparation
- 1. Preheat oven to 350°F. Lightly coat a
- standard cupcake pan with cooking spray.
- Cupcake liners may be used (these may
- also be sprayed, so that the liners cleanly
- come off the cupcakes).
- 2. Put the flour, starches, baking powder,
- soda, xanthan gum, and salt into a large
- mixing bowl. Mix on Speed 1 for about 30
- seconds, or until fully combined; reserve.
- 3. With the mixer running on Speed 2, add
- the remaining ingredients, in the order
- listed, and mix until all ingredients are
- incorporated, increasing to Speed 3 as
- the mixture becomes more homogenous.
- Scrape the entire bowl to ensure all of the
- ingredients are evenly combined, and mix
- an additional 20 seconds if necessary.
- 4. Scoop batter into the prepared cupcake
- pan. Bake until golden and a cake tester
- comes out clean, about 20 to 22 minutes.
- Remove from oven, cool in pans on a
- wire rack until cool to the touch, and then
- transfer cupcakes to a wire cooling rack to
- cool completely before frosting.
