It's hard to believe when you taste them, but these sweet treasures are gluten free, egg free and dairy free. They're perfect for birthday parties, holidays or any occasion where there's a reason to celebrate with moist, delicious cupcakes.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F.
For the cupcakes, whisk together oil, almondmilk, yogurt, sugar and egg replacer 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 cups, 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, almondmilk 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.
Nutritional Info
Serving Size
1 cupcake
Calories
250
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.