gluten free vegan vanilla cupcakes

Today calls for a celebration...it's my 100th POST!!!  I can't even believe it.  Crazy!  I started this blog over 9 months ago and it has been such a joy.  I have felt so blessed from all of my readers and their beautiful words of encouragement.  You are the reason I am in the kitchen, experimenting and baking. These gluten free recipes are for all of you!

I have another pretty exciting reason to celebrate today.  I have FINALLY come up with a recipe for light, fluffy gluten free vanilla cupcakes!  I can't even tell you how many vanilla cupcake recipes I have tried.  They were either too dense, too tasteless, too gummy, or too crumbly.  These my friends, are none of those things.  The texture is perfect.  The vanilla shines bright.  Did I mention they are egg and dairy free too?  So easy to put this recipe together as most of you already have these ingredients in your gluten free panty.  Look no further for a simple, go-to vanilla cupcake recipe.  This is it!

gluten free vegan vanilla cupcakes

makes 14 cupcakes

• 1 3/4 cups Sarah's gluten free flour blend*
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup So Delicious vanilla coconut milk
• 1/2 cup water
• 1 tablespoon white vinegar
• 1 cup organic cane sugar
• 1/3 cup sunflower seed oil
• 1 tablespoon pure vanilla extract

vegan vanilla buttercream frosting

• 1/2 cup Earth Balance vegan butter, softened
• 1/4 cup organic non-hydrogenated shortening
• 3 cups organic powdered sugar, sifted
• 2-3 tablespoons So Delicious coconut milk coffee creamer
• 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.  Line cupcake pans with paper cupcake liners.  Sift together flour blend, baking powder, baking soda, and salt.  Set aside.  In large mixing bowl, stir together the coconut milk, water and vinegar.  Allow to sit for 1 minute to curdle.  Add the sugar, oil, and vanilla extract.  Slowly whisk in the flour mixture.  Beat for 1 minute.  The batter will become smooth and start to thicken.  Pour batter into prepared cupcake pan.  Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean.  Place cupcakes on cooling rack and cool completely.

To make buttercream, beat together the Earth Balance with the shortening for 1 minute.  Add the sifted powdered sugar, 2 tablespoons coffee creamer and vanilla.  Beat for an additional 2 minutes.  Add another tablespoon or 2 of the coffee creamer if needed.  Beat the buttercream until light and fluffy.  Place in piping bag with large star tip and frost the cooled cupcakes.  Best enjoyed within 1-2 days.

*For best results on texture and taste, be sure to make the lighter flour blend by replacing the 2 cups sweet white sorghum flour with white rice flour.