Plain Ol’ Vanilla Cupcakes

Ingredients

• 1 ¼ cups Johnna’s Favorite Gluten-Free Flour Blend
• 1 cup Blonde Coconut Sugar (I use Madhava)
• ½ cup almond meal
• 1 ½ teaspoons baking powder
• 1 teaspoon guar gum
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup Earth Balance vegan buttery sticks, room temperature
• 2 tablespoons flax meal mixed with 6 tablespoons hot water to make a slurry (this is an egg replacement)
• 2/3 cup So Delicious unsweetened coconut milk
• 1 (6-ounce) container So Delicious Greek Style Plain cultured coconut milk
• ¼ cup grapeseed oil or coconut oil, liquified
• 2 tablespoons vanilla bean paste (see cook’s note)

Directions

1. Preheat the oven to 350ºF. Line standard muffin tins with liners for 15 cupcakes or use 22 baking cups if using Paper Eskimos. In the bowl of a stand mixer, combine the flour blend, coconut sugar, almond meal, baking powder, guar gum, baking soda, and salt.
2. With the mixer on low, add in the Earth Balance. Mix to form a slightly crumbly mixture.In a separate bowl, mix together the flax meal slurry, unsweetened coconut milk, cultured coconut milk, oil, and vanilla bean paste. Once mixed, add the wet ingredients to the dry in the stand mixer bowl. Mix on medium speed just until combined.Fill each cup of the muffin tin with a scant 1/3 cup of batter (or generous ¼ cup if using Paper Eskimo baking cups). Place in the oven and reduce the temperature to 325ºF. Bake for 20-22 minutes. A cake tester or toothpick inserted into the center will come out clean when done.

Cook’s Note: I usually say you can substitute vanilla extract for vanilla bean paste. I do not suggest that in this recipe. The appearance of the vanilla bean flecks and the deeper flavor of the vanilla bean paste really “make” this recipe. Splurge and buy yourself some VBP!

Servings

Makes 15 regular sized cupcakes or 22 Paper Eskimo baking cup sized cupcakes.

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