Ingredients
-
2/3
-
1/4
-
3/4
-
2
-
1/4
-
1/4
-
2
-
1/3
-
1/2
-
1/2
-
1
-
1/2
-
1/4
-
1/2
-
1/2
Directions
Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes With Chocolate, These are great for those on gluten-free or sugar-free diets Agave nectar can be consumed by some diabetics so consult physician , The first time I made these I joked that they tasted like punishment I think it’s the quinoa flour taste I don’t like But the frosting was aaaamaaaazzzing, only it turned out too soft and when I tried thickening it with soy powder it changed the taste/consistency I could never get it quite right That said, I am happy that there is an option for a gluten-free, sugar free and vegan cupcake I would make it again, but not too often , Excellent We’ve recently decided to go vegan for one year I’m blogging about it at veganforayear com My mother-in-law is also in town for Christmas, and she’s gluten intolerant So these cupcakes were great I wouldn’t even say, they’re good considering They’re just good With recipes like these maybe we’ll continue to be vegan after the year
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Steps
|
1
Done
|
Cupcakes. |
|
2
Done
|
Preheat Oven to 325f; Line Muffin Pan With 9 Liners and Fill 3 Remaining Muffin Cups With a Little Bit of Water. |
|
3
Done
|
Mix Together Soy Milk, Canola Oil, Vanilla and Almond Extract and Agave Nectar. |
|
4
Done
|
Add Flours, Baking Powder, Baking Soda, and Salt One by One and Mix For 1-2 Minutes. Mixture Will Be Thin. |
|
5
Done
|
Fill 9 Muffin Cups Approximately 2/3 Full. Bake For 20 to 22 Minutes Until Toothpick Inserted Into Center of Cupcake Comes Out Clean. |
|
6
Done
|
Let Cool in Pan For 1 Hour to Allow Agave to Set. |
|
7
Done
|
Frosting. |
|
8
Done
|
Mix Together Margarine, Agave, and Vanilla Until Smooth. |
|
9
Done
|
Add Cocoa Powder (sift If Necessary). |
|
10
Done
|
Add Powdered Soy Milk. |
|
11
Done
|
If Mixture Is Too Watery, Add More Powdered Soy Milk. If Too Thick, Add More Agave Until Desired Consistency Is Reached. |
|
12
Done
|
Frost Cupcakes and Enjoy! |
