Gluten-free, soy-free, dairy-free Vanilla Cupcakes2 tablespoons canola oil
1 cup sugar
2 large eggs
1 1/4 cup Bob's Red Mill gluten free all purpose baking flour
1/4 tsp non iodized sea salt
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 cup canola oil
1/2 cup Silk Pure Almondmilk, unsweetened
1 tsp pure vanilla extract
Preheat oven to 350. Position rack in centre of oven. Grease cupcake pan with canola oil and set aside. Add sugar and eggs to large bowl mix thoroughly, until fluffy. Add flour, salt, baking powder, xanthan gum, oil, milk and vanilla. Mix for 2 minutes. Pour batter into prepared pan. Place in centre of oven and bake for about 20 minutes or until centre springs back when touched and cupcakes are very lightly browned (bake about 35 minutes for nine-inch round, 40 minutes for eight-inch round). Cool on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before icing.
2 large eggs
1 1/4 cup Bob's Red Mill gluten free all purpose baking flour
1/4 tsp non iodized sea salt
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 cup canola oil
1/2 cup Silk Pure Almondmilk, unsweetened
1 tsp pure vanilla extract
Preheat oven to 350. Position rack in centre of oven. Grease cupcake pan with canola oil and set aside. Add sugar and eggs to large bowl mix thoroughly, until fluffy. Add flour, salt, baking powder, xanthan gum, oil, milk and vanilla. Mix for 2 minutes. Pour batter into prepared pan. Place in centre of oven and bake for about 20 minutes or until centre springs back when touched and cupcakes are very lightly browned (bake about 35 minutes for nine-inch round, 40 minutes for eight-inch round). Cool on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before icing.
Gluten-free, soy-free, dairy-free frosting
6 tablespoons Earth's Balance Soy free spread
2 tablespoons water
1/2 tsp pure vanilla extract.
Combine all ingredients and mix well.
Top with India Tree Sparkling Sugar. Because I HATE FOOD DYES :)
