orange vanilla cupcakes
Do you know someone who is gluten intolerant? Or do you prefer to avoid dairy in your diet? More and more of my dear friends are making these lifestyle changes for varied reasons, and I embrace the challenge to cook delicious food within those guidelines.
In my experience the key is finding reliable substitutes and embracing their characteristics. And supporting them with fresh flavors. Here I added orange zest and coconut milk to add flavor to these cupcakes made gluten-free and dairy-free. I relied on vegan margarine, almond milk, and a store-bought gluten free flour mixture to help bring it together. (By all means, if you have a favorite gluten free baking mix, use that here.) On the first try, the frosting was a home run, too: it's as satisfying as a can of Betty Crocker but with no artificial taste.
And on the good advice of a friend who avoids dairy, I kept these cupcakes chilled overnight to keep the frosting at a friendly consistency. They will be just fine left out for an hour or two before serving.
I dare you to make this recipe and see if anyone can tell it's modified. I made these to honor a dear friend with dietary restrictions at her baby shower, and she insisted that everyone understand how special it is find to a good gluten-free dessert.
It's a nice thing to do for someone you love. The recipe follows.
Orange Vanilla Cupcakes
(Dairy-free and Gluten-free)
1 and 1/3 cup gluten free flour blend (such as Cup for Cup)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
1 cup granulated sugar
1/4 cup vegan margarine (such as Earth Balance buttery sticks)
1 large egg
1/2 teaspoon orange zest
1/2 teaspoon vanilla
1/2 cup unsweetened vanilla almond milk
1/2 cup unsweetened (full fat) coconut milk
Line muffin tin with 1 dozen cupcake liners. Preheat oven to 350 degrees.
In a medium bowl, sift together flour, baking soda, baking powder, and salt.
Cream margarine, sugar, and orange zest together in a separate large bowl with an electric mixer. Add egg, vanilla, and beat smooth. Add half of the flour mixture, stir to combine. Add the milks. Add the rest of the flour, and mix just until incorporated. Do not overbeat.
Fill each muffin cup 3/4 full. Bake 20-25 minutes until tops spring back when gently pressed. Cool completely-- and preferably refrigerate-- before frosting.
Orange-Vanilla Frosting
1/2 cup vegan stick shortening (such as Earth Balance)
1/2 cup vegan margarine (such as Earth Balance buttery sticks)
4-5 tablespoons unsweetened coconut milk
3-4 cups powdered sugar
1 teaspoon orange zest
1 teaspoon vanilla
Beat shortening and margarine together until light and fluffy. Add powdered sugar a little at a time and beat vigorously to create fluffy frosting. Add coconut milk, orange zest, and vanilla, then the rest of the powdered sugar until you reach desired consistency.
Consistency of the frosting is best when the cupcakes are cool. Frost cupcakes and store overnight in the fridge in an airtight container until ready to serve.
In my experience the key is finding reliable substitutes and embracing their characteristics. And supporting them with fresh flavors. Here I added orange zest and coconut milk to add flavor to these cupcakes made gluten-free and dairy-free. I relied on vegan margarine, almond milk, and a store-bought gluten free flour mixture to help bring it together. (By all means, if you have a favorite gluten free baking mix, use that here.) On the first try, the frosting was a home run, too: it's as satisfying as a can of Betty Crocker but with no artificial taste.
And on the good advice of a friend who avoids dairy, I kept these cupcakes chilled overnight to keep the frosting at a friendly consistency. They will be just fine left out for an hour or two before serving.
I dare you to make this recipe and see if anyone can tell it's modified. I made these to honor a dear friend with dietary restrictions at her baby shower, and she insisted that everyone understand how special it is find to a good gluten-free dessert.
Orange Vanilla Cupcakes
(Dairy-free and Gluten-free)
1 and 1/3 cup gluten free flour blend (such as Cup for Cup)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
1 cup granulated sugar
1/4 cup vegan margarine (such as Earth Balance buttery sticks)
1 large egg
1/2 teaspoon orange zest
1/2 teaspoon vanilla
1/2 cup unsweetened vanilla almond milk
1/2 cup unsweetened (full fat) coconut milk
Line muffin tin with 1 dozen cupcake liners. Preheat oven to 350 degrees.
In a medium bowl, sift together flour, baking soda, baking powder, and salt.
Cream margarine, sugar, and orange zest together in a separate large bowl with an electric mixer. Add egg, vanilla, and beat smooth. Add half of the flour mixture, stir to combine. Add the milks. Add the rest of the flour, and mix just until incorporated. Do not overbeat.
Fill each muffin cup 3/4 full. Bake 20-25 minutes until tops spring back when gently pressed. Cool completely-- and preferably refrigerate-- before frosting.
1/2 cup vegan stick shortening (such as Earth Balance)
1/2 cup vegan margarine (such as Earth Balance buttery sticks)
4-5 tablespoons unsweetened coconut milk
3-4 cups powdered sugar
1 teaspoon orange zest
1 teaspoon vanilla
Beat shortening and margarine together until light and fluffy. Add powdered sugar a little at a time and beat vigorously to create fluffy frosting. Add coconut milk, orange zest, and vanilla, then the rest of the powdered sugar until you reach desired consistency.
Consistency of the frosting is best when the cupcakes are cool. Frost cupcakes and store overnight in the fridge in an airtight container until ready to serve.
Comments
Post a Comment