Gluten Free Cupcakes
These gluten free dairy free cupcakes are the best cupcakes will be the best cupcakes you have ever had.
Ingredients
- 1 1/2 cup King Arthur's All Purpose Gluten Free Flour (255g)
- 1 cup Granulated sugar (232g)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp Xanthan gum
- 1/2 tsp salt
- 3 tbsp golden flax meal
- 9 tbsp Warm water
- 1/2 cup Canola oil or melted coconut oil
- 1/2 tsp Apple cider vinegar
- 2 tsp Vanilla extract
- 1/2 cup Cold water
Instructions
- Preheat oven to 350 and line a cupcake pan with 12 liners
- In a small bowl mix the 3 tbsp of golden flax meal with the 9 tbsp of warm water and set aside for at least 15 minutes.
- In a medium bowl mix flour, sugar, baking soda, baking powder, xanthan gum and salt. Whisk it well and set it aside.
- In separate mixing bowl add flax eggs, oil, apple cider vinegar and vanilla. Mix until combined about 2 minutes.
- Add the dry ingredients and turn the mixer on low while adding the cold water.
- Gradually increase the speed on the mixer and mix until combined.
- Pour the batter in the prepared cupcake pan.
- Bake 21-22 minutes. Test with a toothpick.
- Cool completely and frost with your favorite gluten free icing. I love to use Miss Jone's brand frosting.