Gluten Free, Dairy Free Vanilla Cupcakes With Carob Frosting |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is so much easier than some of the complicated gluten free cakes I've seen on here. I got this from the Goodie Goodie Gluten Free blog. I adapted it to make it dairy free and chocolate free (I have a DD with allergies). Since it uses starches as a base, it does come out a little chewy, but not bad. My whole family liked it, even with the carob frosting. You may use cocoa powder, if you like. Ingredients:
2/3 cup superfine sugar |
2/3 cup arrowroot |
2/3 cup potato starch (not potato flour) |
1/2 teaspoon baking soda |
1 teaspoon guar gum |
2 teaspoons gluten free baking powder |
1 pinch salt |
1 tablespoon gluten-free vanilla extract or 1 tablespoon anise extract |
1 large egg |
3/4 cup rice milk |
3 tablespoons vegetable oil |
1/4 cup earth balance margarine, softened |
1 1/2 cups confectioners' sugar (powdered sugar) |
1/3 cup carob powder |
1/2 teaspoon gluten free vanilla |
3 -4 tablespoons rice milk |
Directions:
1. Preheat oven to 350 degrees; spray cake pan with shortening, or if you are making cupcakes, line the cupcake tin with paper holders.
2. Sift together sugar, arrowroot, and potato starch in a mixing bowl. Add the rest of the ingredients in the listed order and mix with an electric mixer.
3. Once the ingredients have been mixed, scrape the mixture into the cupcake shells, about 2/3 full. Or into the cake pan.
4. Bake for about 25 minutes, or until they become golden and a toothpick inserted into the cupcake or cake comes out clean. Let cool in pan for 10 minutes, then on a cooling rack and shortly after prepare to ice. **It is best to ice the cupcakes once they are fully cooled, otherwise you may have some runny icing.
5. ICING.
6. Beat the margarine with an electric mixer till creamy, about 3 minutes or so. Add rest of ingredients, starting with the confectionary sugar, followed by the rest of the ingredients. Add more milk if it's too thick or dry.
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