• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Gluten-free Goddess vanilla cupcakes

Category: Cakes

 Ingredients List

  • 1 cup sorghum flour or brown rice flour
  • 1 cup potato starch (not potato flour!)
  • 1 cup cane sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 cup vanilla non-dairy milk
  • 1/4 cup organic free-range eggs, beaten, or Ener-G egg replacer, mixed per directions
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon bourbon vanilla extract
  • 1/4 teaspoon lemon juice

 Directions

Preheat the oven to 350ºF. Line a 12-cupcake tin with paper or parchment liners.
In a mixing bowl, whisk the flour, starch and dry ingredients together. Add in the non-dairy milk, eggs or egg replacer, coconut oil, vanilla and lemon juice. Beat with a mixer until the cake batter is smooth. Do not over-beat.

Using an ice cream scoop, plop the batter into the twelve liners. Smooth out the tops with wet fingers.

Bake in the center of a preheated oven until firm and dome shaped. For me this took about 15-18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.

Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms).

Make your icing.

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