GLUTEN DAIRY FREE FROSTING RECIPES

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GLUTEN-FREE VANILLA CUPCAKES - EASY GLUTEN-FREE RECIPES ...



Gluten-Free Vanilla Cupcakes - Easy Gluten-Free Recipes ... image

These Gluten-Free Vanilla Cupcakes are dairy-free, simple to make, and lend a bakery style texture and a vanilla bean finish.

Provided by Chrystal

Total Time 33 minutes

Prep Time 15 minutes

Cook Time 18 minutes

Yield 12

Number Of Ingredients 12

1/2 cup (4 oz.) vegetable oil (or oil of choice)
3/4 cup (160g.) granulated sugar
2 large eggs, room temperature
1 1/4 cups (180g.) all purpose gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
1/4 teaspoon salt
1 3/4 teaspoons baking powder
1/2 cup (4 oz.) dairy-free milk (or dairy milk)
2 teaspoons gluten free vanilla extract (or vanilla bean paste)
1/2 cup (4 oz.) dairy-free butter (or dairy butter), room temperature
1 teaspoon gluten free vanilla extract
3 cups (360g.) powdered sugar
2 tablespoons dairy-free milk (or dairy milk)

Steps:

  • For the cupcakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Line cupcake pan with paper liners; set aside.
  • In a medium mixing bowl combine oil and sugar.
  • Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla extract (or paste); beat at medium speed for one minute.
  • Spoon batter evenly into cupcake liners. Bake for 18-20 minutes or until the centers springs back when touched and cupcakes are very lightly browned.
  • Let cool in the pan on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before frosting.
  • For the frosting: In a medium mixing bowl, beat together dairy-free butter and vanilla paste until smooth and creamy.
  • Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
  • Beat in additional dairy-free milk if needed to obtain desired constancy.
  • Frost and enjoy!

Nutrition Facts : Calories 440 calories, CarbohydrateContent 63 grams carbohydrates, CholesterolContent 5950 milligrams cholesterol, FatContent 20 grams fat, ProteinContent 4 grams protein, SaturatedFatContent 8 grams saturated fat, ServingSize 1 cupcake w/frosting, SodiumContent 200 grams sodium, SugarContent 40 grams sugar

GLUTEN-FREE VANILLA CUPCAKES - EASY GLUTEN-FREE RECIPES ...



Gluten-Free Vanilla Cupcakes - Easy Gluten-Free Recipes ... image

These Gluten-Free Vanilla Cupcakes are dairy-free, simple to make, and lend a bakery style texture and a vanilla bean finish.

Provided by Chrystal

Total Time 33 minutes

Prep Time 15 minutes

Cook Time 18 minutes

Yield 12

Number Of Ingredients 12

1/2 cup (4 oz.) vegetable oil (or oil of choice)
3/4 cup (160g.) granulated sugar
2 large eggs, room temperature
1 1/4 cups (180g.) all purpose gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
1/4 teaspoon salt
1 3/4 teaspoons baking powder
1/2 cup (4 oz.) dairy-free milk (or dairy milk)
2 teaspoons gluten free vanilla extract (or vanilla bean paste)
1/2 cup (4 oz.) dairy-free butter (or dairy butter), room temperature
1 teaspoon gluten free vanilla extract
3 cups (360g.) powdered sugar
2 tablespoons dairy-free milk (or dairy milk)

Steps:

  • For the cupcakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Line cupcake pan with paper liners; set aside.
  • In a medium mixing bowl combine oil and sugar.
  • Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla extract (or paste); beat at medium speed for one minute.
  • Spoon batter evenly into cupcake liners. Bake for 18-20 minutes or until the centers springs back when touched and cupcakes are very lightly browned.
  • Let cool in the pan on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before frosting.
  • For the frosting: In a medium mixing bowl, beat together dairy-free butter and vanilla paste until smooth and creamy.
  • Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
  • Beat in additional dairy-free milk if needed to obtain desired constancy.
  • Frost and enjoy!

Nutrition Facts : Calories 440 calories, CarbohydrateContent 63 grams carbohydrates, CholesterolContent 5950 milligrams cholesterol, FatContent 20 grams fat, ProteinContent 4 grams protein, SaturatedFatContent 8 grams saturated fat, ServingSize 1 cupcake w/frosting, SodiumContent 200 grams sodium, SugarContent 40 grams sugar

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