We just love making them for all kinds of occasions and we’re so excited to share the recipe with you. It is light and fluffy with just a touch of moisture and it’s so delicious! Plus, it has much less sugar than most cupcake recipes call for, and my kids do not miss the extra sugar. Our go-to gluten free vanilla cupcakes recipe is both gluten free and dairy free to suit our family’s dietary needs. So, I decided to see if the cupcakes would tolerate freezing and defrosting and they did great!!! I was so excited because I knew that this meant I could make a dozen and freeze the leftovers so that I would be prepared when the next surprise celebration came along. Well, that got old really fast and so did all of the extra cupcakes that would go to waste because we weren’t going to eat a whole batch. Most of the time I would have 24-48 hour heads up, but there were several times that I would find out about an in-school celebration the night before or a few hours before and have to run out to the grocery store to buy the ingredients. The need for home baked gluten free cupcakes was overwhelming in the beginning. Add my son to the mix now that he’s started preschool, and many weeks we need two. Between my daughter’s kindergarten last minute school celebrations and the kids birthday parties, we need to have a homemade cupcake on hand almost every week. Vanilla cupcakes are a staple in our house. Step 1: Preheat the oven to 350☏ (177☌) and line a muffin pan with 12 parchment paper muffin liners. Add in the flour, baking powder, baking soda, and sea salt. Make the cupcake batter: In a large bowl, whisk together the oil, sugar, and vanilla extract with the paste. This gluten free vanilla cupcakes recipe is perfect for any celebration year round! Prepare the vegan buttermilk by whisking together the dairy free milk and apple cider vinegar in a small bowl.
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