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 opens in a new tab, shows you just how easy it is to make moist cupcakes with the alluring flavor of fall spices.
Frosted Spiced CupcakesFor the Cupcakes:1/2 cup canola oil1/2 cup unsweetened almond milk or other non-dairy milk1 (6-ounce) container plain coconut milk yogurt3/4 cup sugar1 tablespoon egg replacer, such as Ener-G, mixed with 1/4 cup warm water2 cups white rice flour1/2 teaspoon guar gum2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 teaspoon ground cinnamon, plus more for sprinkling1/2 teaspoon ground nutmeg1/8 teaspoon ground clovesFor the Frosting:1/4 cup vegan margarine, softened1 1/2 cups powdered sugar1 to 2 tablespoons unsweetened almond milk or other non-dairy milk1/4 teaspoon gluten-free vanilla extractPreheat 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?
