Gluten Free Vegan Vanilla Cupcakes #desserts #cupcakes #vanilla #vegan #cake

These straightforward veggie lover vanilla cupcakes are the ideal mid-week treat: snappy and simple to make, just as absurdly delightful. Simultaneously, they can without much of a stretch be changed to be the focal point at any festival. I'm certain these gluten free veggie lover cupcakes will turn into your most loved go-to cupcake formula!

It's my birthday today. What's more, in the event that you asked me how old I am… allow me a moment. Or on the other hand two. My age is by all accounts something that I easily forget – most likely in light of the fact that I don't think that its such significant. Be that as it may, in case you're pondering (and you most likely aren't): I'm 24.

I don't feel 24. I thought, when I was around 14, how grown-up and develop 24-year-olds show up. after 10 years, I'm as yet an understudy (PhD understudy, yet an understudy no different) at Oxford – and if there's one thing about Oxford, with it's old structures and towers, crowds of understudies and visitors (and we should not overlook the squirrels)… it's that it keeps you in an air pocket. I've been in Oxford for a long time at this point, first as an undergrad and now as a postgraduate – and the air pocket endures.

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Ingredients :

For gluten free vegan vanilla cupcakes:

DRY:

• 2 2/3 cups (320 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
• 1 1/4 cups (250 g) caster sugar (Note 1)
• pinch of salt
• 3/4 tsp xanthan gum
• 2 tsp baking powder
• 2 tsp baking soda

WET:

• 1/2 cup (120 mL) vegetable oil
• 2 cups (480 mL) non-dairy milk (for instance coconut milk, rice milk or almond milk if not sensitive to nuts)
• 1 tsp vanilla paste (or 2 tsp vanilla extract)

Instructions :

For gluten free vegan vanilla cupcakes:

1. Pre-heat the oven to 355 ºF (180 ºC) and line a cupcake baking tin with 12 cupcake liners.
2. If you're uncertain about the quality of your cupcake liners, brush the inside with some vegetable oil for easier cupcake liner removal when eating.
3. Mix all dry ingredients together.
4. Mix the wet ingredients together, and add them to the dry ingredients. Stir well, until you get a smooth cupcake batter.
5. Transfer the cupcake batter into the cupcake liners, so that you fill each cupcake liner about 3/4 full. Bake in the pre-heated oven at 355 ºF (180 ºC) for about 30 - 35 minutes or until the tops are springy/bouncy to the touch and an inserted toothpick comes out clean.
6. While the cupcakes are baking, prepare the vegan vanilla frosting.
7. Allow to cool.

Source : bit.ly/3aIu6Rv

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