Sweet on Sunday: Gluten-Free Vanilla Cupcakes

Where have I been the last few days? Not eating these gluten-free cupcakes, I assure you - they didn't last long enough. Although they had a distinctly different taste from a cupcake made with wheat flour, they really were delicious. I made them for a party on Wednesday and have been overwhelmed with busy days ever since. So just in time for Sweet on Sunday, here is the recipe.

Gluten-Free Vanilla Cupcakes

Dry Ingredients:

1/2 cup quinoa

1/2 cup brown rice

2 tablespoons arrowroot powder or cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Wet Ingredients:

1 cup almond milk

1 teaspoon apple cider vinegar

1 cup sugar

1/4 cup canola oil

1 tablespoon vanilla extract

Preparation:

1. Preheat oven to 350 degrees. In a medium bowl, combine almond milk and vinegar. 

2. Place quinoa and rice in Vitamix or other high-speed blender, and process until it has the consistency of flour. Transfer the flour to a large bowl, and whisk in remaining dry ingredients.

3. Add remaining wet ingredients to the milk/vinegar mixture, and beat with an electric mixer until frothy. 

4. Add the wet ingredients to the dry ingredients, and mix well with the electric mixer. 

5. Using a muffin tin lined with cupcake liners, fill each liner 2/3 full of batter. Bake for 20-22 minutes, until cupcakes are golden. When cooled, top with your favorite frosting (I used a simple chocolate ganache).

Sprout Ratings
Big Sprout - 5 sprouts
Little Sprout - 5 sprouts
Mama Sprout - 5 sprouts
Daddy Sprout - 5 sprouts