Gluten Free, Dairy Free Vanilla Cupcakes With Carob Frosting
This is so much easier than some of the complicated gluten free cakes I've seen on here. I got this from the Goodie Goodie Gluten Free blog. I adapted it to make it dairy free and chocolate free (I have a DD with allergies). Since it uses starches as a base, it does come out a little chewy, but not bad. My whole family liked it, even with the carob frosting. You may use cocoa powder, if you like.
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READY IN: 45mins
YIELD: 12 cupcakes
UNITS: US
INGREDIENTS
Nutrition- 2⁄3cup superfine sugar
- 2⁄3cup arrowroot
- 2⁄3
- 1⁄2teaspoon baking soda
- 1teaspoon guar gum
- 2teaspoons gluten free baking powder
- 1pinch salt
- 1
- 1large egg
- 3⁄4cup rice milk
- 3tablespoons vegetable oil
Carob Icing or Frosting
- 1⁄4cup Earth Balance margarine, softened
- 1 1⁄2
- 1⁄3cup carob powder
- 1⁄2teaspoon gluten free vanilla
- 3 -4tablespoons rice milk
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DIRECTIONS
- Preheat oven to 350 degrees; spray cake pan with shortening, or if you are making cupcakes, line the cupcake tin with paper holders.
- Sift together sugar, arrowroot, and potato starch in a mixing bowl. Add the rest of the ingredients in the listed order and mix with an electric mixer.
- Once the ingredients have been mixed, scrape the mixture into the cupcake shells, about 2/3 full. Or into the cake pan.
- Bake for about 25 minutes, or until they become golden and a toothpick inserted into the cupcake or cake comes out clean. Let cool in pan for 10 minutes, then on a cooling rack and shortly after prepare to ice. **It is best to ice the cupcakes once they are fully cooled, otherwise you may have some runny icing.
- ICING.
- Beat the margarine with an electric mixer till creamy, about 3 minutes or so. Add rest of ingredients, starting with the confectionary sugar, followed by the rest of the ingredients. Add more milk if it's too thick or dry.
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