Gluten-Free, Dairy-Free Mini Cupcakes

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.

 Ingredients:

5  Eggs
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)

Instructions:

  1. Preheat oven to 350F. Line cupcake tray with paper liners.
  2. Beat eggs with electric beater until thick and pale, approximately 5 minutes.
  3. Gradually mix in oil, vanilla, honey and stevia.
  4. In seperate bowl, sift baking soda, baking powder and flours.
  5. Add flour mixture to wet ingredients alternately with spoonfuls of rice milk until all ingredients are well combined.
  6. 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.)
  7. 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!

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