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 apple cider vinegar
3-1/2 C of the making mix (use 3 cups for the chocolate ones)
1 Tbs + 1 tsp 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 making mix if making chocolate ones
Sugar cookie tile:
7/8 C rice flour
1 tsp xanthan gum
1/2 C vegan margarine
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.

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.

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.

Bake for 18-20 minutes.

To make the sugar cookies, combine the sugar and vegan margarine. 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.

I used a pizza cutter for the “tiles.”

Bake at 350 for 10-12 minutes.

I used a gel frosting for the lettering . . .

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.

Enjoy!

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

 

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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.

Author: Epicurean Vegan

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 apple cider vinegar
• 3-1/2 C of the making mix (use 3 cups for the chocolate ones)
• 1 Tbs + 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum
• 1-1/2 C granulated sugar
• ½ C vegetable shortening
• 2 tsp vanilla (use almond extract for the chocolate ones)
• Also, add ½ C baking cocoa to the 3 cups of making mix if making chocolate ones
• Sugar cookie tile:
• ⅞ C rice flour
• 1 tsp xanthan gum
• ½ C vegan margarine
• ½ C sugar
• 1 tsp baking powder
• 1 tsp vanilla
• zest from one lemon

Directions

1. 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.
2. In large bowl, combine 3-1/2 cups of the baking mix (again, use 3 cups of flour mix + ½ 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.
3. 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.
4. 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 ¼ C in each.
5. Bake for 18-20 minutes.
6. To make the sugar cookies, combine the sugar and vegan margarine. 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.
7. I used a pizza cutter for the "tiles."
8. Bake at 350 for 10-12 minutes.
9. I used a gel frosting for the lettering.

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