![]() ![]() ![]() Even an hour out of the oven, though, we weren’t crazy about them, but I am glad I gave them another shot. It’s just the two of us, so I freeze baked goods immediately after baking them so we can eat them “like fresh” when we feel like it, so I had just defrosted them for an hour on the counter before eating. The next day I wanted to have some for a snack, and they were just crazy dry and crumbly and just fell apart in my hands whenever I took a bite. We’re not used to gluten-free desserts, so maybe it’s “good for a gluten-free cupcake”? They were an okay texture but my husband and I just weren’t crazy about the mouthfeel. The batter and cupcakes looked just like in the photo, and when I took a bite the crumb looked just like in the picture. I had applesauce and almond flour lying around that I needed to use up, so though I am not gluten-free, I thought I would make these right the second time. I made these once before when I couldn’t use cornstarch and used coconut flour instead – it wasn’t a huge success (my comment is here with more details). If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Chocolate Peppermint Cupcakes (Vegan + GF) Find many great new & used options and get the best deals for Hampton Art Rubber Stamp Cupcake Border Birthday Card Making Baking Food Baker at the best.The Best Vegan Gluten-Free Chocolate Cupcakes.They’re perfect for birthdays, anniversaries, holidays, or any time you’re craving a sweet treat! More Vegan Cupcake Recipes We hope you LOVE these cupcakes! They’re: And cornstarch adds structure.įor leavening, we included baking powder, and for more flavor, we added sea salt.Īfter baking and cooling, they’re ready to eat! They’re delicious on their own or topped with your favorite frosting, like our Classic Buttercream Frosting, Vegan Chocolate Ganache Frosting, Date-Sweetened Chocolate Frosting, or Coconut Whipped Cream. Potato starch makes them light and fluffy. Almond flour smells just like cake and provides a crumb texture. Next, the dry ingredients are added to the same bowl, minimizing the mess!Ī mix of gluten-free flours is key to creating the perfect cupcake texture. Maple syrup adds sweetness, and we included a generous amount of vanilla extract for BIG vanilla flavor. Almond milk replaces dairy milk, applesauce replaces eggs, and avocado oil locks in the moisture. These cupcakes start with mixing the wet ingredients. ![]()
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