Gluten-Free & Vegan Cupcakes (Vanilla and Chocolate-Almond)!

Gluten-Free & Vegan Cupcakes  -- Epicurean Vegan

Last weekend, for the second year in a row, I catered Wine and Words, a fundraising event for the Northern Colorado Writers. (Hence, the Scrabble-like tile cookies on top). I wanted to be able to provide not only vegan food, but lots of gluten-free options as well. I think these cupcakes came out pretty damn good. Granted, they’ve got plenty of sugar, but vegan and gluten-free is certainly on the right track (especially since they have flax in them)! The original recipe is from Living Without magazine, but I altered several ingredients and steps. The baking mix is a great base for GF muffins, cupcakes, and cakes. One batch makes 24 cupcakes. I made two batches: one vanilla, one chocolate.

INGREDIENTS:
Flour mixture: (makes 7.5 cups)
3-3/4 C chickpea a.k.a garbanzo flour
2-1/4 C potato starch
1-1/2 C tapioca flour
The cupcakes:
6 Tbs water
2 Tbs flax meal
1 C almond milk
1 tsp cider vinegar
3-1/2 C of the baking mix (use 3 cups for the chocolate ones)
1 Tbs + 1 tap baking powder
1 tsp baking soda
1 tsp xanthan gum
1-1/2 C granulated sugar
1/2 C vegetable shortening
2 tsp vanilla (use almond extract for the chocolate ones)
Also, add 1/2 C baking cocoa to the 3 cups of baking mix if making chocolate ones)
Sugar cookie tile:
7/8 C rice flour
1 tsp xantan gum
1/2 C Earth Balance
1/2 C sugar
1 tsp baking powder
1 tsp vanilla
zest from one lemon

DIRECTIONS:
In a large bowl, whisk together the three flours for the baking mix. Store in an airtight container. Preheat the oven to 350 and line two 12-cup muffin tins. In a small bowl, combine the almond milk and cider vinegar and set aside. In another small bowl, whisk together the water and flax meal; set aside.

In large bowl, combine 3-1/2 cups of the baking mix (again, use 3 cups of flour mix + 1/2 C cocoa for chocolate ones) with the baking powder, baking soda, and xanthan gum.  Using a mixer, beat the shortening and sugar together until well combined and fluffy.

Gluten-Free & Vegan Cupcakes  -- Epicurean Vegan

Add the flax mixture and vanilla (again, use almond extract for chocolate cupcakes). Next, alternate adding the dry ingredients with the milk/cider mixture, beginning and ending with the dry ingredients.

Gluten-Free & Vegan Cupcakes  -- Epicurean Vegan

Gluten-Free & Vegan Cupcakes  -- Epicurean Vegan

You will have a very thick, but moist batter. When I fill muffin cups, I tend to hold them in my hand to fill them up—it makes for a cleaner process with less chance of dropping globs of batter everywhere. This batter is pretty thick though, so you’ll have more control with these. Fill the 24 muffin cups evenly; about a 1/4 C in each.

Gluten-Free & Vegan Cupcakes  -- Epicurean Vegan 

Gluten-Free & Vegan Cupcakes  -- Epicurean Vegan

Bake for 18-20 minutes.

Gluten-Free & Vegan Cupcakes  -- Epicurean Vegan

Gluten-Free & Vegan Cupcakes  -- Epicurean Vegan

To make the sugar cookies, combine the sugar and Earth Balance. Add the vanilla and combine well. In a separate bowl, combine the rice flour, xanthan gum, baking powder, and lemon zest. Shape into a ball and chill for at least 2 hours. Using a light rolling pin (not a marble one if you can help it), roll out about half of the dough.

Gluten-Free & Vegan Cupcakes  -- Epicurean Vegan

I used a pizza cutter for the “tiles.”

Gluten-Free & Vegan Cupcakes  -- Epicurean Vegan

Gluten-Free & Vegan Cupcakes  -- Epicurean Vegan

Bake at 350 for 10-12 minutes.

Gluten-Free & Vegan Cupcakes  -- Epicurean Vegan

I used a gel frosting for the lettering . . .

Gluten-Free & Vegan Cupcakes  -- Epicurean Vegan

Gluten-Free & Vegan Cupcakes  -- Epicurean Vegan

I didn’t have the patience to put the number in the corner like an actual Scrabble tile, but you get the idea…

I made some butter frosting for the cupcakes and topped with the letter or some sliced strawberries.

Gluten-Free & Vegan Cupcakes  -- Epicurean Vegan

Enjoy!

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