Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-Free
Vanilla cupcakes are a classic dessert loved by people of all ages and are a popular choice for birthdays and special occasions.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.
Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-Free
Ingredients
Instructions
-
Preheat the oven to 180°C (350°F) and line a cupcake tin with paper liners.
-
In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.
-
In a separate bowl, mix together the coconut oil, maple syrup, vanilla extract, almond milk, and apple cider vinegar.
-
Pour the wet ingredients into the dry ingredients and stir until well combined.
-
Divide the batter evenly among the cupcake liners.
-
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
-
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
-
Once cooled, frost the cupcakes with your choice of frosting.
-
Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 15g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
