Vanilla Bean Cupcakes
In a mixing bowl, whisk together:2 C. all purpose gluten-free flour (I used 2 c. rice flour + 2/3 c. potato starch + 1/3 c. tapioca flour)
1 C. sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. xanthan gum
½ tsp. salt
Add in:
2 eggs (or egg sub)
1 C. warm coconut milk (any type of milk)
1 Tbs. pure vanilla bean paste (or vanilla extract)
3 Tbs. light olive oil
1/4 tsp. lemon juice
+ Beat with a hand mixer until smooth, about 2 minutes.
+ Divide batter evenly in 12 lined muffin cups.
+ Bake for 22-25 minutes (until tops are lightly browned and a toothpick comes out clean)
"Buttercream" Frosting
In a stand mixer fitted w/ paddle attachment (or hand mixer) mix:½ C. butter substitute at room temp
4 C. powdered sugar
1/2 Tbs. pure vanilla bean paste (or vanilla extract)
Pinch of salt
Up to 1/4 C.water
+ Slowly add in water until consistency is thick, smooth, and spreadable
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