I recently made a batch of Vanilla Mini Cupcakes (which were gluten-free and dairy-free) for my husband’s co-worker’s bridal shower. She recently discovered some major food allergies after falling very ill, so we thought this would be a nice gesture. She was so touched that she actually cried… and of course this was the first cupcake she ever ate since getting sick.
This mini-cupcake recipe is essentially the same as my full cupcake recipe and cake recipe. This version is a slight variation on the Lemon Cupcake recipe published in my book.
1-1/4 cup Grapeseed oil
2 tbsp Vanilla extract
1/2 cup Honey (I used unpasteurized creamed)
1/4 tsp Stevia powder (make sure it’s pure, not mixed with silica)
2 tsp Baking soda
2 tsp Baking powder
2-1/2 cups Brown rice flour
2 cups Sweet rice flour
2 cups Rice milk (or other milk sustitute)
- Preheat oven to 350F. Line cupcake tray with paper liners.
- Beat eggs with electric beater until thick and pale, approximately 5 minutes.
- Gradually mix in oil, vanilla, honey and stevia.
- In seperate bowl, sift baking soda, baking powder and flours.
- Add flour mixture to wet ingredients alternately with spoonfuls of rice milk until all ingredients are well combined.
- Scoop batter into cupcake liners, filling 3/4 full. (I find it easiest to pour the batter from a small liquid measuring cup directly into the cupcake liners. Stop the flow of batter with a spoon, then move onto the next liner.)
- Bake approximately 10 minutes, or until a skewer inserted into the centre comes out clean.
Top the cupcakes off fresh fruit, honey, or a dairy-free buttercreme frosting and enjoy!