Yes, my dear, yet another cupcake recipe. As you can tell I have been experimenting and loving it. This would be my fourth cupcake recipe in the last few weeks and I have a few more in mind to try out. You may be wondering why, well...no real reason. Except for like I said a few post ago, April is a month of many birthdays and celebrating- which brings me to thinking about cake, and of course cute cupcakes.
Cupcakes are so cute (and addicting). I mean come on. Just look at 'em. They just make your heart smile. I don't even need to eat them to love them. But then you bite into them and your heart then melts with love and wonder at how something so sweet and delicious could really be gluten-free! Yes, my friends, it's true!
This recipe is a simple base cupcake recipe. It is pretty similar to my last coconut cream cupcake recipe, but more simple with lots of pure vanilla flavor. It is the good ol' basic vanilla cupcake that is dense, sweet and perfect for the gluten-free soul like you and me. I have been trying to make these cupcakes with less powdered sweetener and adding dates to add some really rich sweetness. But also the dates help the cupcake batter hold together and rise in the oven, and then help the baked treats remain soft and chewy after baking. I've been loving dates so much that I almost feel like I could't go back to living (and baking) without them!
And of course I love that these cupcakes don't have to negotiate with your health. You don't have to suffer from fake food, gluten pains or a hangover sugar headache the next day. It is just pure, simple and healthy ingredients that will have you asking why not having leftovers for breakfast.
Vanilla Cupcake Recipe (gluten-free, dairy-free, vegan-option, and nut-free)
1 cup of freshly ground buckwheat flour
1 cup of Bob Red Mill's gluten-free all purpose flour blend (or sub 2/3 millet flour and 1/3 tapioca flour)
2 ts. of baking powder
1/2 ts. of sea salt
1 1/2 TB of ground chia seed meal
2/3 cup of coconut palm sugar (or sucanat)
1 TB of pure organic vanilla extract
1/2 cup of warmed liquid organic coconut oil
2/3 cup of packed chopped dates
2/3 cup of boiling water
1 cup of coconut milk beverage (I like So Delicious best) (other non-dairy milks work too)
2 TB of apple cider vinegar (or fresh lemon juice works too)
First, chop your dates and let them soak in some boiling water for 10-15 minutes. When cooled a bit, then blend them in magic bullet or blender until a thick pudding like substance. Then while dates are soaking- in a separate small bowl make the buttermilk mixture by pouring the coconut milk together with the lemon juice and also let this sit for 10 minutes to culture before pouring into the batter.
Grind fresh buckwheat groats in a magic bullet or high powered blender to make your own fresh buckwheat flour- which is the best to use in baking! Then after grinding flour mix in the rest of the dry ingredients and then pour in the date mixture, buttermilk mixture and the rest of the wet ingredients. Mix well all together and let sit for a few minutes to soak in the moisture. Then use a 1/4 cup measuring cup to pour the batter into cupcake tin. This recipe makes 12 cupcakes. Use a greased muffin tin or cupcake paper cups for best results. Bake in a 350 degree oven for 25-30 minutes. Let cool 10-15 minutes before moving, and then continue to let cool for 1-2 more hours before frosting.
Some Cupcake Notes:
- I used mostly dates to sweeten these cupcakes. If you do not want to use dates, then you can add another 2/3's or 3/4's cup of sucanat and add 1/4 cup more liquid like coconut milk or applesauce to make sure you have enough moisture without the dates.
-If you are not as big a fan of fresh ground buckwheat flour as I or are looking for an easier option you can use Bob's Red Mill GF flour mix. This flour is a bit strong flavored if you ask me because of the garbanzo bean flour in it- but it still works good for texture. You can easily use just 1 cup of each if you are looking for a nice blend as well. If you are looking for a sub for Bob's blend, then use 2/3 cup of millet flour and 1.3 cup of tapioca flour per 1 cup.
Raspberry Vanilla Cream Frosting Recipe
4 TB of room temperature organic coconut oil
2-3 TB of organic spectrum palm oil shortening
3 TB of raw local honey (or agave, or maple syrup work here too)
1 ts. of raspberry puree (or preserves could work too)
Whisk all together in a small bowl with a rubber spatula. Whisk till smooth and then top the cooled cupcakes. Top with some shaved chocolate or with chocolate chips or just fresh raspberries. I wanted to use raw local honey in this recipe, but you can easily use agave or maple syrup too. They all have a distinct flavor, so just be aware of how that will affect the frosting. If you are a strict vegan- stay away from honey. I personally have been in love with raw honey lately and loved it on top of this cupcake!
And, yes, my birthday is just a few days away. I have been dreaming up a cake now for months and now that it is getting closer I am having a hard time deciding what dream cake to go with. I guess we'll see where my heart takes me in the next few days. I love baking my own cake. It is a fun tradition that started as a child that hasn't died yet. And since going gluten-free and sharing my recipes on this blog it has become even more fun to share how eating gluten-free and celebrating your birthday doesn't have to be a drag.
I hope you have a beautiful day! And if for some reason you are feeling low....bake some cute gluten-free cupcakes, they will cheer you up in no time, I promise!
Much love as always!