Vanilla Cupcake Recipe | Gluten-Free
These gluten-free vanilla cupcakes are a staple in our house. Although neither of us is gluten-intolerant, we have many friends who have varying degrees of allergies to gluten – and in this day and age, it’s always good to have a few GF recipes up your sleeve. I also suffered from eczema for several years of my life, and cutting down on highly processed foods, like white flour, has helped. This treat has sugar and is not completely clean, but it’s nice eating a dessert that doesn’t give me a rash or tummy ache!
The best thing about this cupcake is that it can be used as the base of many desserts. In this recipe (and how we most often use it), we cover it with berries and cream (just like an angel food cake)! I’ve also served them with coconut cream chocolate mousse. Or you can top it with some buttercream frosting for a classic cupcake!
They’re the perfect little size, incredibly moist, and easy to make!
Vanilla Coconut Flour Cupcakes
1/2 cup oil
2/3 cup sugar
1/2 tsp salt
2 tsp vanilla extract
6 egg whites
2 tbsp almond milk
1/2 cup coconut flour
1 tsp baking powder
Preheat oven to 350 degrees. Grease a muffin pan. Mix ingredients, one at a time, in order as listed. Fill muffin tin 3/4 full. I usually get 11 cupcakes out of this batter. Bake for 18-20 minutes, until edges are golden brown and the center is set. Let cool and gently remove from the pan. Add your topping!
Recipe modified from allrecipes.