Ingredients
The following ingredients have 16 Servings
- <b>For the Cupcakes</b>
- 1/2 cup canola oil
- 1/2 cup unsweetened almondmilk or other nondairy beverage
- 1 (6.0-ounce) container plain coconut milk yogurt
- 3/4 cup granulated sugar
- 1 tablespoon egg replacer, such as Ener-G, mixed with 1/4 cup warm water
- 2 cups white rice flour
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon, plus more for sprinkling
- 1/2 teaspoon grated nutmeg
- 1/8 teaspoon ground cloves
- <b>For the Frosting</b>
- 1/4 cup vegan margarine, softened
- 1 1/2 cup powdered sugar
- 1 tablespoon unsweetened almondmilk or other nondairy beverage
- 1/4 teaspoon gluten-free pure vanilla extract
Instruction
- Preheat the oven to 350°F.
- For the cupcakes, whisk together oil, almondmilk, yogurt, sugar and egg replacer mixture in a large bowl.
- In a separate large bowl, mix together rice flour, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
- Add flour mixture to milk mixture and stir to combine.
- Spoon batter into 16 paper-lined standard muffin cups, filling each about two-thirds full.
- Bake until cooked through and light golden brown, 20 to 25 minutes. Transfer cupcakes to a wire rack and set aside to let cool completely.
- For the frosting, put margarine, sugar, almondmilk and vanilla in a large bowl and beat with an electric mixer until well combined and fluffy, about 1 minute.
- Spread frosting on cupcakes, sprinkle cinnamon over the top and serve.
