Author:
Serves: 12 cupcakes
Ingredients
  • FOR THE CUPCAKES:
  • 236ml/1 cup non-dairy milk of your choice
  • 162g/1 ¾ cup Gluten free self raising flour
  • 200g/1 cup White Sugar
  • 1 ½ tsp Baking Powder
  • 2 tsp Vanilla Extract
  • 80ml/⅓ cup Vegetable Oil
  • FOR THE BUTTERCREAM
  • 250g/1cup Vegan Butter
  • 500g/3¼ cups icing sugar
  • ½ tsp Vanilla Extract
  • 1-2 tbsp Non-Dairy Milk
Instructions
  1. FOR THE CUPCAKES
  2. Preheat the oven to 350°F/180°C and line a 12-hole muffin pan with paper liners. Set aside.
  3. In a large mixing bowl, whisk flour, sugar, and baking powder until evenly combined.
  4. Pour the milk, oil, and vanilla extract onto the flour.
  5. Stir with a whisk, or beat with an electric mixer on low speed, this is the best option to avoid lumps!
  6. Divide the batter evenly into the 12 cupcake liners, filling up to ⅔ full, no more!
  7. Bake on the center rack of your oven for 20-23 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
  8. FOR THE BUTTERCREAM
  9. In a medium bowl, cream vegan butter with an electric hand mixer until smooth, fluffy and whiter in colour.
  10. Add the icing sugar, vanilla, and 1 tablespoon of milk.
  11. Beat on low speed with an electric hand mixer. Then, increase speed to medium-high speed moving around the bowl to bring all ingredients together.
  12. Beating until it forms a smooth, spreadable frosting, don't overbeat.
  13. If frosting is too thick to your liking, beat in more milk, adding a few drops at a time. If frosting becomes too thin, beat in a small amount of extra icing sugar.
Recipe by at https://laurasglutenfreekitchen.com/2023/11/gluten-free-vegan-vanilla-cupcakes/