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Cupcakes: An Experiment

If you've been following me on Twitter, you would have seen my first attempts at making, Wheatless-Vegan-Vanilla Cupcakes...  It was pretty funny, they tasted strange and had the texture of... Erm, I don't know, rocks...

Some of you may know that I'm allergic to baked Wheat, so now Ive tried baked Rice Flour and I don't seem to have a reaction, so here is the recipe after a bit of research on Vegan Wheatless Cupcakes:  It's enough to make 1 and a half trays of mini-cupcakes but I'm not sure cos I ate the rest of the mix.  It was too good, sorry.  : )

Vegan Wheatless Vanilla Cupcakes

1 cup Gluten Free Flour

1/4 cup Agave Syrup

2 tablespoons Vegan Butter

1 cup Soya Milk

1 tablespoon Apple Cyder Vinegar

1 teaspoon Vanilla Essence

Mix wet ingredients into dry till all the lumps are gone, then pour into cupcake tray and bake for approximately 20 minutes.

They're chewy and I don't recommend baking them in their casing.  They taste better than they look, they don't have any eggs or the same raising agents so they look different to your usual cupcake.    : )

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They look sort of like the sponge cakes I used to cook!

In an unrealted topic:
Are Oats celiac friendly? Or does it depend who you ask?

If the person is highly sensitive to Gluten then don't bother with Oats but if they're not too bad with it then they can eat pure organic oats that should not have any contamintation. For more details read:

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