I decided that it was high time I made some gluten-free cupcakes, and this week it was going to happen. Since I’d never made them before, I thought it was wise to turn to a couple of gluten-free books for a no fail recipe. Both batches left me less than enamored… Oh-well, we bake, we learn… Now armed with a little experience and the knowledge of what I didn’t want, I felt empowered to try things on my own. After a few more disappointing batches, I arrived at these vanilla flavoured cupcakes. My biggest issue with the failed batches was with the texture, these had a pleasant texture that wasn’t too grainy or muffiny.
Vanilla Cupcakes (Gluten-Free)
1 1/2 cups Gluten-Free Flour
1 1/2 tsp Baking Powder (gluten-free)
1/2 cup Non-Dairy Milk
1/3 cup Canola Oil
3/4 cup Sugar
3 tbsp Applesauce
1 tsp Vanilla Extract
1/4 tsp Salt
Preheat oven to 350°F and line 12 muffin wells with paper cups.
Stir together the flour and baking powder. Set aside.
Beat the milk, oil, sugar, applesauce, vanilla, and salt until thoroughly combined. Add to dry ingredients and mix until just smooth (I choose to quickly stir cake batter, instead of using a mixer, to be sure I don’t over mix).
Divide the batter evenly amongst the lined muffin wells. Bake for approximately 18 minutes, until and inserted toothpick comes out clean.
Let cool for about 5 minutes before transferring to a rack. Cool completely before frosting.
Top with your favorite gluten-free frosting. I used a Classic Vanilla Frosting, tinted with blue food colouring.