gluten-free almond cupcakes without xanthum gum! i'm kind of scared of the stuff. what's your take? i used flaxseed, instead, for binding, and they held together nicely. you'll need several different flours, including almond meal, for the cupcakes. almond meal is easy to make at home. just grind raw, whole almonds in a coffee grinder into a powder. be careful not to process for too long or it will turn into almond butter. i made a simple vanilla buttercream to top the cupcakes, but it was a little too sweet for my taste (which is why I prefer cookies over cupcakes). I'm thinking I'll try a dark chocolate ganache next time.
gluten-free almond cupcakes:
this recipe is from jae steele's get it ripe (one of my favorite cookbooks). i adapted it only slightly and i will note my changes. this is one of those recipes i've been meaning to try since i bought the book years ago but somehow never get around to it. tonight, finally, was the night!
1/2 cup almond meal
1/2 cup brown rice flour
1/4 cup soy flour (the original recipe calls for 1/4 c. quinoa or millet flour here)
1/4 cup tapioca flour
2 tablespoons flax seeds, ground
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
3/4 cup maple syrup or agave nectar
2/3 cup nondairy milk
1/3 cup canola oil (the recipe calls for 1/3 c. softened coconut oil or sunflower oil here)
2 teaspoons vanilla extract (the recipe calls for 1 tsp. each of vanilla and almond extracts)
1 tsp. apple cider vinegar
preheat oven to 350. line a 12-cup muffin tin with paper liners. combine dry ingredients in a large bowl (or the bowl of an electric mixer). add wet ingredients (except apple cider vinegar) and mix until just combined. add apple cider vinegar and stir just until incorporated. batter will be thin. evenly distribute batter into muffin cups 3/4 cup full. bake for 22-24 minutes, until a toothpick inserted into a cupcake comes out clean. let cool completely, then carefully remove from pan and top with your favorite icing.
yield: about 12 cupcakes