Gluten Free + Dairy Free Vanilla Cupcakes w/ Vegan Frosting

Gluten Free Rainbow Cupcakes w/ Vegan Cream Cheese Frosting

For cupcakes:

• 1 cup vegan butter (or 1 stick) softened 

• 1 1/2 cup granulated sugar (sifted)

• 2 1/2 cup Gluten free cup-for-cup flour

• 2/3 cup cornstarch

• 1/2 tsp salt

• 2 1/2 tsp baking powder 

• 1 cup Non-dairy milk 

• 2 tsp vanilla extract 3/4 cup + 3 tbsp egg whites (about 5-6 eggs) 

1. Whip egg whites with a whisk attachment (stand or hand mixer) until they are light and fluffy. Empty into a separate bowl and keep in the fridge. 

2. Add butter to the bowl that was used to whip eggs. Cream with spatula attachment.

3. Add sugar to butter and whip to a fluffy consistency 

4. In a separate bowl, add flour cornstarch, salt, and baking powder. Mix with a fork or whisk till fully combined.

5. In a Large measuring cup, measure out Non-dairy milk. Add vanilla and stir till combined.

6. Begin adding dry ingredients to the butter and sugar mixture, alternating with the milk. Add a cup of the dry mix, combine, then add the milk and vanilla mix, combine, and repeat till all ingredients are combined. 

7. Fold in egg whites, do not over-mix.

8. *Optional: for rainbow Cupcakes, separate batter into small bowls and add 2-3 drops of food coloring 

9. Line a greased Cupcake pan with cupcake liners (the grease helps release the paper from the cake) 

10. Scoop cupcake batter into cupcake pan, making sure to only fill 2/3 of the way.

11. Bake at 350 degrees for 25-30 min, or until you can stick a knife in the center cupcake and it comes out dry.

12. Allow to cool and frost with vegan cream cheese buttercream

13. While the cakes are baking, begin the buttercream

Cream Cheese Frosting:

• 6oz vegan cream cheese 

• 4 tbsp vegan butter 

• 1/4 tsp vanilla

• 4 cups powdered sugar 

1. Combine butter and cream cheese with a spatula attachment. Cream for 1-2 min until combined.

2. Add vanilla and blend

3. Slowly add one cup of powdered sugar at a time, beat till light and fluffy 

*Optional- for rainbow frosting separate into bowls and add 2-3 drops of desired food coloring 

(Be sure all butter and cream cheese have been combined so you don’t end up with clumps!) 

**sift powered sugar before adding for a velvety soft butter cream. 

***Store in fridge till cupcakes are cooled.

(Final product does not need to be refrigerated)

We have made this recipe several times! You can also make cake and frosting to mix together and make cake truffles (or cake pops if you have sticks!) 

1. Simply crumble up the baked cake into a large bowl, then mix frosting into the crumbled cake and combine to create a “dough”.

2. Roll the dough into 1-inch balls and place on a cookie sheet.

3. Refrigerate cake balls for 30 min to one hour.

4. Melt chocolate over low heat in a double boiler (a glass bowl over boiling water) mix in one tablespoon of coconut oil and melt till all chocolate is liquid. 

5. Roll refrigerated cake balls in melted chocolate and place them on a lined cookie sheet.

6. Refrigerate for 20-30 min or till chocolate has hardened. 

7. Enjoy!