OIL FREE VANILLA EXTRACT RECIPES
GLUTEN-FREE VANILLA CUPCAKES - EASY GLUTEN-FREE RECIPES ...
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
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
EASY GLUTEN-FREE VANILLA CAKE
An easy gluten-free vanilla cake recipe that is tender and better than any bakery style gluten-free cake. You are going to love this gluten-free vanilla cake.
Provided by Chrystal
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 1
Number Of Ingredients 13
Steps:
- For the cakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8" or 9" pans with oil; 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; beat at medium speed for one minute.
- Spoon batter evenly into cake pans. Bake for 30-35 minutes or until the centers springs back when touched and cakes are lightly browned.
- Let cool in the pan on rack for five minutes. Remove the cakes from the pans onto rack and cool completely before frosting.
- 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.
- Let cakes cool completely before frosting.
- Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Nutrition Facts : Calories 562 calories, CarbohydrateContent 72 grams carbohydrates, CholesterolContent 81 milligrams cholesterol, FatContent 29 grams fat, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SaturatedFatContent 9 grams saturated fat, ServingSize 1 slice, SodiumContent 292 grams sodium, SugarContent 49 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 17 grams unsaturated fat
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