I am calling these cupcakes “magic” simply because I cannot believe that something lacking in gluten, lactose/dairy AND refined sugar can be so perfect. Unlike some of my super-talented friends out there (Live Blissful, Fork and Beans and No Naughties, to drop just a few names) I am rather unaccustomed to modifying recipes for sweet treats with specific dietary requirements or food allergies in mind. I always try to use organic ingredients and, as you can see if you take a look around my blog, I love vegetarian food… but gluten-free, dairy-free, refined sugar-free cupcakes with vegan buttercream frosting? Well, that was simply beyond my realm of experience… up until a week before my blessingway. I was proud to present these to my guests and they received such a lovely response, particularly from my gluten-intolerant friend who has often had to miss out on “the goodies”, but didn’t at my event :).
Magic Vanilla Cupcakes with Vegan Vanilla Buttercream Frosting
MAGIC VANILLA CUPCAKES WITH COCONUT FLOUR
Makes: 12 standard cupcakes
INGREDIENTS:
1.2 dl of organic coconut flour
1/4 teaspoon of baking soda
1/4 teaspoon of sea salt
4 organic, free range eggs
0.8 dl of oil
1.2 dl raw organic agave syrup
1 tablespoon of vanilla extract
Seeds from a vanilla bean
DIRECTIONS:
- Preheat oven to 175 degrees C.
- Combine all dry ingredients (leaving vanilla pod seeds until later) and blend well.
- Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour). Add the vanilla seeds and blend well.
- Fill cupcake liners about 2/3 of the way with batter.
- Bake for about 14 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool and then frost.
*May be stored covered for a few days at room temperature, or the refrigerator for at least a week.
*Do not freeze! I tried this with a couple just as a test and the texture really changed. They were still edible but had a grittiness that was unappealing.
*Recipe closely adapted from this fabulous one from comfybelly.com
VEGAN VANILLA FROSTING
INGREDIENTS:
120 g nonhydrogenated shortening
120 g nonhydrogenated margarine
350 g powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
DIRECTIONS:
- Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
- Add the vanilla and beat for another 5 minutes until fluffy.
*Recipe closely adapted from this fabulous one originally from Vegan Cupcakes Take Over the World , by Isa Chandra Moskowitz and Terry Hope Romero.
*This frosting keeps well in the fridge and can be frozen too!
*For a coconut version of this frosting simply add 1/2- 1 dl dessicated coconut. See this post for more info!
*For DIY instructions for fondant cupcake decorations, see this post.
these cupcakes sure do look magic!!! yum! i can’t believe its dairy, lactose, gluten free! 🙂 win win!
Thank you! I’m a novice at healthy baking, but it certainly is rewarding when it works! Merry Christmas to you x
how do you make the butterflies??? you can’t leave me without that 🙂 You’re cooking always look sooooo perfect and beautiful! ‘Just like a bought one’
You are so sweet! Thank you!
These look magical! I’ve never encountered coconut flour before. Thanks for introducing this ingredient.
Thank you so much :)! I only started hearing about coconut flour myself over the last couple of months. I was really curious so deliberately searched for recipes incorporating it. It is rather a “thirsty” flour I have found… and quite dense when liquid is added. But in the right proportions I think it’s a completely valid and rather lovely option for gluten-free baking. Thanks for stopping by and happy holidays to you!
These look amazing. I have many GF friends and family, and a few who can’t eat cane sugar or dairy. I’ve already started sharing this with them. Thanks for posting — they’re beautiful and look delicious!
Thank you so much for the feedback! I was so happy to come across the original recipe myself, I just had to share my modified version. It’s great to have on hand if preparing for a gathering with friends who may have certain intolerances/dietary restrictions. Most of my blessingway guests don’t… but still loved them. Hope your friends and family do too x
I love Isa Chandra! I’ve made several of her cupcake recipes before, always with fantastic results. Thanks for sharing this “magic” recipe!
Aw, you are so welcome! Great to hear you’ve always achieved good results with her recipes 🙂
Miss Marzipan – these cupcakes look so beautiful, and they’re allergen-free as well! I think it’s not just these cupcakes that are magical, but it’s your touch: you make such pretty things, whether it’s baking or craft. It’s always a pleasure to see what you come up with next. Thank you 🙂
Oh, thank you so much! That means a lt coming from someone such as yourself who is so, so good at coming up with “friendly” recipes for those with special dietary requirements. Thanks again! And happy 2013! 🙂 xx
Absolutely gorgeous on all levels! Sound and look delicious 🙂
Thanks so much! 🙂
I would love to try these…but I don’t do metric….any thoughts on converting this?
Hi Kali!
Try this easy conversion:
1/2 cup of organic coconut flour
1/4 teaspoon of baking soda
1/4 teaspoon of sea salt
4 organic, free range eggs
1/3 cup of oil
1/2 cup raw organic agave syrup
1 tablespoon of vanilla extract
Seeds from a vanilla bean
and follow directions as above 🙂
Hope that helps x