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Frosted Spiced Cupcakes

By Allison Burch, October 21, 2011  |  Meet the Blogger  |  More Posts by Allison Burch
Cupcakes make the party, and these gluten-free, egg-free, dairy-free treats let everyone enjoy without worry. Don’t be intimidated by the ingredients. In this episode of Gluten Morgan, Karen Morgan, the author of the acclaimed cookbook, Blackbird Bakery Gluten Free, and founder of Blackbird Bakery, shows you just how easy it is to make moist cupcakes with the alluring flavor of fall spices. Frosted Spiced Cupcakes For the Cupcakes: 1/2 cup canola oil 1/2 cup unsweetened almond milk or other non-dairy milk 1 (6-ounce) container plain coconut milk yogurt 3/4 cup sugar 1 tablespoon egg replacer, such as Ener-G, mixed with 1/4 cup warm water 2 cups white rice flour 1/2 teaspoon guar gum 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon, plus more for sprinkling 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves For the Frosting: 1/4 cup vegan margarine, softened 1 1/2 cups powdered sugar 1 to 2 tablespoons unsweetened almond milk or other non-dairy milk 1/4 teaspoon gluten-free vanilla extract Preheat oven to 350°F. For the cupcakes, whisk together oil, almond milk, yogurt, sugar and egg replacer-water mixture in a large bowl. In a separate large bowl, mix together rice flour, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add flour mixture to milk mixture and stir to combine. Spoon batter into 16 paper-lined standard muffin tins, filling each about two-thirds full. Bake until cooked through and light golden brown, 20 to 25 minutes. Transfer cupcakes to a wire rack and set aside to let cool completely. For the frosting, put margarine, sugar, almond milk and vanilla in a large bowl and beat with an electric mixer until well combined and fluffy, about 1 minute. Spread frosting on cupcakes, sprinkle cinnamon over the top and serve. Makes 16. How would you decorate gluten-free cupcakes for a birthday party?

 

2 Comments

Comments

Allison Howard says ...
Aren't these cupcakes supposed to be dairy-free? Didn't she add yogurt to the cupcake batter?
10/21/2011 10:05:04 PM CDT
janejohnson says ...
@Allison Yes, these cupcakes are supposed to be dairy free. The yogurt Gluten Morgan used is actually a coconut milk yogurt that can be found at our stores. If you aren't bothered by keeping it dairy free, you can certainly use normal yogurt if you choose. The link below will take you to the recipe for the Frosted Spiced Cupcakes from our recipes site. http://www.wholefoodsmarket.com/recipes/2515
10/28/2011 2:05:36 PM CDT