Vanilla Cupcakes
with buttercream frosting
with buttercream frosting
Author: Amanda F.
Recipe type: Dessert
Serves: 15 -16 cupcakes
Ingredients
Dry ingredients:
- 1 ¼ cup (181 grams) Maskal Teff ivory flour
- ⅓ cup (49 grams) brown rice flour
- ½ cup (57 grams) ground flax seed
- ¼ cup (36 grams) sweet rice flour
- ½ teaspoon xanthan gum
- 1 cup cane sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet ingredients:
- 1 whole egg, room temp
- 1 egg white, room temp
- ½ cup vegetable oil
- 1 cup almond milk, room temp
- 2 teaspoon vanilla
End of batter mixing
- 1 teaspoon baking soda + 1 tablespoon apple cider vinegar
Buttercream Frosting:
- 1 cup softened unsalted butter
- 3 cups powdered sugar, can add more if needed
- 2 teaspoons vanilla extract
- 6 teaspoons of almond milk; add 1 teaspoon at a time as needed
Instructions
- Preheat oven to 350 °F. Line a 12-cup muffin tin with paper liners.
- Combine first 8 ingredients and mix well.
- Next, add the eggs, vegetable oil, almond milk and vanilla and mix until all are well combined – do not over mix!
- Dissolve your baking soda in 1 tablespoon vinegar in a small separate bowl. Once it is ready, approximately 5-10 seconds, then add to your cake batter and mix in well.
- Pour batter into your cupcake tins until about ⅔ full. Bake for approximately 20 mins. The cupcakes may still look very moist but as long as a toothpick comes out clean it should be ready to remove. Let them cool for about 15-20 minutes in the cupcake tin then transfer to a cooling rack. Decorate with butter cream frosting once they have cooled completely - approximately 1 hour.
Buttercream Frosting:
*This recipe is for decorative frosting but may be halved if thinner layer is desired.
- Beat butter until soft and creamy then add powdered sugar a little at a time (about 1 tablespoon at a time). This can take several minutes but the butter and powdered sugar should be well combined. Scrape down the sides of bowl as needed in between.
- Add in your vanilla. This may loosen up the frosting quite a bit but if it seems like your frosting is still too stiff to work with you can add about 1-3 teaspoons of almond milk. A small amount can go a long way so be sure not to add too much at a time.
- Frost your cupcakes and enjoy!
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