Babycakes Cupcakes
Every kid needs a cupcake once in a while, no matter what age they are. I give this recipe to my clients so they can enjoy a yummy snack without the guilt of chemical ingredients and overly sweet and processed sugars. As an added plus they are gluten free, dairy free and vegan. Your kids may not care, but you do.
I made these for my son’s birthday party this spring and it was a pleasure to not have kids going crazy with sugar-spiked moods. They were scrumptious.
The recipe is from the Babycakes cookbook by Erin McKenna.
Vanilla Cupcakes Preparation
1. Preheat the oven to 325° F. Line 2 standard 12-cup muffin tins with paper liners.
2. In a medium bowl, whisk together flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.
3. Pour 1/3 cup batter into each prepared cup, almost filling it.
4. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 min. The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the center.
5. Let stand for 20 minutes in tins, and transfer to wire rack to cool. Using a frosting knife, spread 1 tablespoon vanilla frosting over each cupcake. Store in airtight container in refrigerator for up to 3 days.
Frosting Preparation
1. In a blender or food processor, combine the soymilk, soy powder, coconut flour, agave nectar, and vanilla.
2. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated.
3. Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month.
