Vegan & Gluten-Free Cupcakes

Easy cupcakes and icing recipe.

Vegan and Gluten-Free Cupcakes

  • Servings: 6
  • Difficulty: easy
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This dark cupcake is sweetened with Rice Malt syrup and Maple Syrup, this gives them a nice sweetness, but also an almost spiced taste. The icing is super easy and keeps well even out of the fridge (in normal weather :)) Recipe yields 6-7 cupcakes ( mine made 7, but that one was sacrificed early for tasting :)). The icing does curdle a little on my pictures because it took me adding ingredients in a few attempts and the liquid food colorant isn't helping. Taste was not affected

Ingredients: Cupcakes

  • 1 cup brown rice flour
  • 1/2 cup chickpea flour
  • 1 teaspoon of baking soda
  • 1/4 heaped cup of coconut oil – melted
  • 620 ml water (1/2 cup + approx 1/8 cup)
  • 1/2 cup Rice Malt syrup
  • 1/4 cup Maple Syrup
  • 1 teaspoon of vanilla extract
  • a pinch of salt

Ingredients: Icing

  • 2 cups of icing mixture or icing sugar
  • 3/4 cup Vegetable margarine or vegan butter (I use Nuttelex Coconut oil)
  • 2 tablespoons of almond milk
  • 1 teaspoon of maple syrup
  • 1 teaspoon of vanilla extract.

Directions

    Prepare the cupcakes:
  1. Preheat your oven to 170 degrees Celsius. Prepare your cupcake patties / molds.
  2. Combine the rice flour, chickpea flour, baking soda and salt in a bowl or sifter. In another bowl, (it will be your mixing bowl), place all the the cupcake ingredients*. Slowly fold in your dry ingredients until the mixture is well combined and smooth.
  3. Pour the batter in your cupcake molds or patties. Bake for about 25 minutes or until a toothpick inserted in the cupcake comes out clean.
  4. Prepare the icing: Mix in all the icing ingredients in a large bowl, until well combined. (I use a hand mixer). The mixture should be stiff and hold.
  5. Once the cupcakes are cooked and completely cooled, ice the cupcakes with the icing. I mix a bit of vegan food color in half of the frosting and then pipe in a rose design. Have fun!
  6. Enjoy!

*make sure everything is at room temperature so your coconut oil does not solidify as soon as you combine

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