A quick and simple recipe that does not lack flavor. These beauties comes out a bit more dense and moist than the average cupcake which makes each bite that much more desirable. Makes 6 cupcakes.
1 cup GF flour *
1 TBSP cinnamon (plus a dash of cloves, allspice, nutmeg, and sea salt)
1/2 cup nut-buttermilk (any nutmilk with 1/2 tsp lemon juice or organic apple cider vinegar- allow to sit 10 minutes before adding)
4 TBSP organic butter or coconut oil
2 eggs, blended
1/3 cup rapadura, date or coconut sugar**
1 tsp almond extract
Fluffy Vanilla Frosting
4 oz organic cream cheese or coconut cream, room temperature
1 oz organic butter, room temperature
1 TBSP raw honey or a few drops of Stevia
1 TSP vanilla
- Cream butter and sugar till fluffy. Add eggs, almond extract and milk one ingredient at a time.
- Combine dry ingredients in a separate bowl and then add to wet mixture till evenly combined.
- Pour into cupcake liners and bake at 180C for 20-25 minutes.
- Whip together butter and cream cheese and add vanilla. Add honey, depending on desired sweetness you may want to add more or less. Set in refrigerator for one hour or so to harden.
- Once cupcakes are cool and frosting has had time to set, drop one luscious spoonful on to each cupcake.
*You can use any flour of choice, just note that some flours might be drier than others and change the consistency of your cupcake. I find that my cupcakes come out best when I mix a 2-3 different flours together. My favorite combination is brown rice and oat. I use the following gluten-free flours: brown rice, oat, millet, buckwheat, amaranth, quinoa, chickpea, garbanzo and water chestnut.
**Rapadura is dehydrated whole cane sugar. It is full of minerals and not as sweet as traditional sugar. You can use any sugar of choice, however if using maple syrup or honey, you will need to add 1-2 TBSPs of extra flour to counterbalance the extra moisture. Another option is stevia. I use an organic vanilla stevia that tastes great in recipes like this one.