For my little buddy, I would try anything, just so he can have a treat like the rest of us.
Giving him a cupcake that can give wheat ones a run for their money? Yeah, that felt awesome! Moist, light with that cupcake texture and yes, allergy friendly. No gluten, peanuts, nuts, eggs, dairy….just a lot of flavor! I was proud of these cakes, I took them to our neighborhood National Night Out this week. And they were all gone in minutes. Woot!
- ½ cup + 2 Tbsp unsweetened non-dairy milk (used So Delicious)
- 2 tsp apple cider vinegar
- ½ cup Sunbutter (SunButter Natural Sunflower Seed Spread)
- 1/3 cup grapeseed oil
- 2/3 cup brown sugar, packed
- 1½ tsp pure vanilla extract
- 1 Tbsp ground flaxseed meal + 3 Tbsp water
- 1¼ cups all-purpose gluten-free flour
- ¼ tsp + 1/8 tsp xantham gum
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
Preheat oven to 350°, line a 12 count muffin tin with papers (preferably Reynolds or Wilton).
Stir cider vinegar into milk, set aside.
Add Sunbutter to a stand mixer bowl (paddle attachment in place), beat for 2 minutes on medium.
Add oil, brown sugar, and vanilla, beat on medium for 3 minutes. Add in flax mixture, beat until combined.
Whisk flour, xantham gum, baking powder, baking soda, and salt.
Add the flour in slowly, in 3 batches, alternating with the milk, beat on medium until smooth.
Divide batter between the liners. Bake for about 22 minutes, until golden on top and a toothpick comes out clean in the center.
Let rest for 10 minutes, then transfer to a cooling rack.
Makes 12 cupcakes.
6 Tbsp vegetable shortening (Spectrum Organic)
1/3 cup Sunbutter
1½ tsp pure vanilla extract
2 cups powdered sugar
¼ cup unsweetened non-dairy milk (used So Delicious)
Add shortening and Sunbutter into a stand mixer bowl, beat on low until combined, add in vanilla. Add sugar, beat in on low, then on medium until crumbly. Add milk in, 1 Tablespoon at a time, until smooth.
Pipe or spread on cooled cupcakes. Decorate with decorating sugars, if desired.