Gluten Free & Casein Free Cupcakes

 

I am a huge fan of cupcakes. Seriously I could eat them every day and I actually went through a phase of baking these gluten and casein free cupcakes about a year ago. I can not get enough.  What I love so much about this recipe is it doesn't take any complicated flour mixture and basically everything you can find at your local grocery store.

One of my favourites is a Vanilla Cupcake with Maple Frosting!

Keep reading for ingredients and directions:

Gluten & Casein Free Cupcakes
Ingredients:

• 1/3 cup oil
• 3/4 cup sugar
• 2 eggs
• 1/2 cup almond milk (Earth's Own Almond Fresh)
• 2 tsp. vanilla extract
• 1 cup corn starch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp guar gum
 

Directions:

1. Preheat oven to 350F
2. Combine oil, sugar and eggs and mix until well blended; add vanilla extract and almond milk
3. Add the rest of the ingredients and stir until smooth and blended
4. Pour into lined muffin tray
5. Bake for 20-25 minutes or until a dipped in toothpick comes out clean

Maple Cream Icing
Ingredients:

• 1/2 cup shortening
• 1/2 cup casein free margarine (Earth Balance or Becel - Vegan)
• 1 tsp maple extract
• 2 tbsp almond milk (Earth's Own Almond Fresh)
• 4 cups icing (confectioners) sugar

Directions:

1. Using a hand mixer blend the shortening, margarine, maple extract and almond milk.  
2. Add icing sugar 1 cup at a time until thick.

Feel Free To Browse Through More Gluten Free Recipes