Deliciously moist and bursting with flavor these gluten-free and dairy-free cupcakes will make any occasion more festive!
2 ¼ cups gluten-free flour mix*
1/4 cup cornstarch
6 oz pkg Jello gelatin (any flavor)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon apple cider vinegar
1 cup almond milk
3/4 cup buttery spread, room temperature, (Smart Balance or Earth Balance)
1 cup sugar
2 teaspoons vanilla
3 eggs, room temperature
2 egg yolks, room temperature
1 cup Spectrum Organic All-Vegetable Shortening
3 cups powdered sugar
2 tablespoons refined coconut oil, melted
2 tablespoons almond milk
2 teaspoons vanilla
1/8 teaspoon salt
(a few drops of food coloring, optional)
Preheat oven to 350°.
Mix gluten-free flour, cornstarch, jello, baking powder, salt, and baking soda together, set aside.
Place apple cider vinegar into a glass measuring cup and then add in enough almond milk to make one cup. Stir and then set aside. This is our “buttermilk”.
In a large bowl use a hand mixer, or stand mixer, and beat the buttery spread until creamy then add in sugar and continue beating until completely creamed together. Next, mix in the vanilla, and then add one egg at a time and combine.
Now add half of the flour mixture to the creamed mixture and combine, then beat in half of the “buttermilk”. After it’s all combined together repeat with the rest of the flour and then the “buttermilk”.
Line a muffin pan with cupcake holders and lightly oil them with cooking spray.
Fill muffin cups 3/4 full with the cake batter. Bake for 25-27 minutes. Do a toothpick test to make sure the centers are done.
Let cupcakes cool in the pan on a wire rack for 5 minutes then remove from the pan and place directly on the wire rack to cool.
Repeat the process with the rest of the cake batter until it’s all baked.
►To make a really good dairy-free frosting with palm oil shortening it’s going to take at least ten minutes of total beating time but it will be so worth it! Also, check your powdered sugar before using it. If it is lumpy then sifting it through a wire mesh strainer will make it easier to mix.
In a large bowl using a hand mixer or stand mixer, beat the shortening for several minutes until very creamy and soft. Add in one cup of powdered sugar and beat until completely mixed in and creamy. Mix in the coconut oil.
Beat in another cup of powdered sugar and mix. Then add the almond milk, vanilla, salt, and a few drops of food coloring (optional). Beat until creamy.
Then add the last cup of powdered sugar and beat until completely creamy and then beat another minute.
Frost the cupcakes once they are completely cooled.
Keywords: gluten-free dairy-free, gluten-free cupcakes, lime cupcakes, gluten-free cake, gluten-free desserts, dairy-free frosting