GLUTEN FREE EGG FREE CUPCAKES RECIPES

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!

Steps:

• Preheat oven to 350°F (180°C). Position rack in center of oven. Line two 12-serving cupcake pans with paper liners; set aside.
• In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
• Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
• Stir in boiling water.
• Spoon batter evenly into cupcake wells. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
• For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
• Frost cupcakes.
• Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.