These are…….quite possibly………the best gluten free cupcakes you will ever have…..for real…..these are just out of this world.

These cupcake are:

1. Easy to prepare
2. Not that sweet at all, especially if you omit the frosting.
3. Have no weird ingredients.

Things that could be considered especial and not in a regular bakers pantry can be the coconut and almond flour, but really, these are not that weird, now are they?

In case you were wondering, I have not gone gluten free, I just want to start incorporating more desserts that use wheat free ingredients so some of my readers can have a few more recipes to browse around plus I like the fact that baking with almond flour has a really high nutritious advantage over the other flours,….. so why not bake with it?

You can really decorate the cupcakes how ever you like. If you just want to leave the cupcakes as is, and not frost them, I suggest you increase the sweetener just a little tad, since they won’t have the sweetness of the frosting going for them! Maybe use 1/2 cup instead of the 1/4 of a cup.

On a different note, thanks so much for all of you that commented on the giveaway. I have really taken your feedback into consideration and I will try my best to incorporate some of your suggestions in the book, so thanks again for taking the time and letting me know.

 
Amy Beth Marantino, was the winner of the giveaway :-)  
Contact me so that I can forward the prize!!

Anyhow, I think this is another winner recipe so I hope you get to try it because for sure this one does not taste like it is healthy at all.

For all of the gluten free people out there, this is for you…..

Enjoy!!

The mixture will be rather thick. It is perfectly normal. When you place the batter in the cupcake liners make sure you don’t have any peaks otherwise they will burn while baking.

The cupcakes are really moist eventhough they appear like they don’t. Next time I will use honey instead of sugar. I just didn’t have any on had. I used it all for my granola :-)

When you frost the cupcakes you won’t need all of the mixture. You will have a little bit remaining.

Gluten free vanilla cupcakes

Yield: 9 cupcakes

Ingredients:

1/4 cup unrefined sugar, next time I will use honey
1/4 cup + 3 tablespoons unsweetened soy milk
1/2 cup olive oil
3 eggs
2 teaspoons vanilla extract
1/2 cup almond flour, not almond meal
1/2 cup coconut flour
1/2 teaspoon baking soda

Frosting You will not use all of it, I had some left over

4 oz 1/3 less fat cream cheese
2 tablespoons butter
1/3 cups confectioner sugar

 

 

Directions:

Preheat oven to 350F and line cupcake baking pan with paper liners.

In a bowl mix the first 4 ingredients. I do this with a wire whisk. Add the remainder ingredients and combine well.

Using a cookie scoop, or any other tools of your choice, place a couple of tablespoons into each liner. Fill almost to the top because they don't rise too much.

Bake for 20-22 minutes or until a tester inserted into a cupcake comes out clean. I baked mine for 20 minutes.

Remove from the pan and cool on a wire rack until completely cooled.

For the frosting. In a bowl, mix all of the ingredients. Decorate the cupcakes as desired. I used a piping bag with a decorative tip and used a few fresh organic berries.

Nutrition facts calculated based on the recipe giving 9 cupcakes.

The post Gluten free vanilla cupcakes appeared first on Eat Good 4 Life.

I have been looking around for a while for a vanilla cupcake recipe. I have looked on tons of cookbooks, blogs and other places for ideas and finally end up on my own blog!! Not bad I guess.

I got the recipe from my strawberry cupcakes, which I made a while back, and they worked fabulously, they were actually awesome!! Just a few changes and voila!!

I made them for my son’s 6 birthday party and tried them there. I also made another batch for us to keep they were so good. After much looking this will be my go to vanilla cupcake recipe from now own.

You can opt for making regular size cupcakes and you will probably get around 18-20 cupcakes.

You can also see some sprinkles on the mini cupcakes. If you want to make your own home made sprinkles I suggest you visit the link. They are really easy to put together and you can make any color you want.

The major reason I make my own sprinkles is because I hate the waxy taste regular sprinkles have, plus lets not forget they are made with trans fats (hydrogenated fats).

These mini cupcakes are great for birthdays, gatherings, giveaways etc. I love that they are little bite size. No need to eat an entire big one if you just want a taste right?

Enjoy!!

Here you can see the mini cupcakes right before being baked and right after, 10-12 minutes is what you actually need to bake these.

…and here you have them, right before being decorated with the frosting. At this stage you can actually freeze these for future use :-)

These are darling. You  can decorate them how ever you like and if you want you can also make them on regular size cupcakes. You will probably get between 18-20 cupcakes.

Here you can see the sprinkles. Like I said before, if you want home made sprinkles visit the link. They are really easy to make.

One tip I want to share with you is, after the cupcakes have cooled down completely you can actually freeze these for future use. I have done that in the past. When ready to use, just thaw them out and decorate as desire. They are as good as recently baked!!

Aren’t these darling? I really didn’t get to creative, but the sky is the limit!!

Here you can see the cupcakes in the container I used to transport them. I made some for my son’s birthday party and some for a friends gathering. These containers work really well and they were only $1.50 each. I also reuse them until they brake :-)

healthier mini vanilla cupcakes

Yield: 54 mini cupcakes

Ingredients:

2 cups whole wheat pastry flour
3/4 cup unrefined sugar, if frosting 1/2 cup will be sufficient, I actually use 1/3 cup
1 1/2 teaspoon aluminum free baking powder
1/2 teaspoon aluminum free baking soda
1 organic egg
1/4 cup olive oil
1 cup almond milk, I use soy milk
2 teaspoons real vanilla extract

Frosting

8 tablespoons butter
8 oz reduced fat cream cheese
1 teaspoon vanilla extract
3 1/2 cup - 4 cups confectioner's sugar

 

Directions:

Preheat oven to 350F. Line mini cupcake pan with cupcake liners.

In a bowl, with a wire whisk, beat egg, oil, milk, vanilla extract, and sugar. Add flour, baking powder and baking soda.

Spoon batter into cupcake liners 3/4 of the way. (I use a small cookie scoop).
Bake for 10-12 minutes or until a tester comes out clean. Remove immediately from the pan after baking and let cool completely on a wire rack.

For the frosting, mix all of the ingredients ( I normally use a hand mixer when doing this) and frost cupcakes. Use whichever pattern you like!

Tip: After the cupcakes have cooled down completely you can actually freeze these for future use. I have done that in the past. When ready to use, just thaw them out and decorated as desire. They are as good as recently baked!!

 Nutrition facts calculated based on the recipe giving 54 mini cupcakes. 
Left nutrition facts label is using frosting, right nutrition facts label is not using frosting.

The post healthier mini vanilla cupcakes appeared first on Eat Good 4 Life.