Vegan Cupcakes

This afternoon I baked cupcakes without eggs and butter. Instead, I played around with Moskowitz & Romero's Vanilla Gluten Freedom Cupcakes from their Vegan cookbook Vegan Cupcakes Take Over The World. Substituting oil & flax seeds for the traditional butter and eggs.



Here is my take on an already delicious recipe!

Vanilla Almond Cupcakes
Makes 9-12 cupcakes:

Ingredients:
1 cup coconut milk
1/3 cup coconut oil
3/4 cup sugar
2 t vanilla extract
1/4t almond extract
1/4 cup tapioca flour
2 T ground flax seeds
1/3 cup almond flour
1/2 cup white rice flour
1/2 cup sorghum flour
1 t baking powder
1/2 t baking sod
1/4 t sea salt

Preheat oven to 350 degrees F. Line muffin tray with cupcake liners.
In the bowl of an electric mixer fitted with the paddle attachment mix together the coconut milk, warmed coconut oil, sugar and extracts just until mixed together.
Add the tapioca flour and ground flax seeds and mix on medium-high for about a minute, until the flour is dissolved.
In a small bowl whisk together the almond flour, white rice flour, sorghum flour, baking powder, baking soda and salt. Add to the coconut milk mixture and beat on medium-high for a few minutes until fully mixed together.
Fill the cupcake liners a smidge over three-quarters full and bake at 350 F for approximately 20-23 minutes or do the old toothpick test.

Cool and then frost with what I like to call Vegan Marshmallow Fluff!

Vegan Fluffy Buttercream Frosting
adapted from
Vegan Cupcakes Take Over The World
by Isa Chandra Moskowitz & Terry Hope Romero
Ingredients:
1/2 cup non-hydrogenated shortening
1/2 cup non-hydrogenated margarine (ie. Earth Balance)
3 1/2 cups confectioner's sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or creamer

Directions:
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 minutes. Add the vanilla and soy milk, beat for another 5-7 minutes until fluffy.

I used coconut milk instead of soy milk and halved the recipe; I had plenty of frosting for the cupcakes with a scant cup leftover.