Gluten-Free Vanilla Cupcakes with Dairy-Free Vanilla Buttercream Frosting

Ingredients

• Beverages, coconut milk, sweetened, fortified with calcium, vitamins A, B12, D2

  ½ cup or 120g

• Water

  Plain, clean water

  ½ cup or 118g

• Vinegar

  Distilled

  1 tbsp or 15g

• Coconut oil

  ⅓ cup or 73g

• Vanilla extract

  1 tbsp or 13g

• Wheat flour

  Whole-grain

  1 ¾ cup or 210g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Sugar

  White, granulated sugar

  1 cup or 200g

• Coconut Manna Coconut Butter

  Nutiva

  12 tbsp or 168g

• Powdered sugars

  3 cup sifted or 300g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  2 ½ tbsp or 38g

• Vanilla extract

  1 tsp or 4g

Directions

1. Preheat your oven to 350oF. Line 14 cupcake pans with paper cupcake liners.
2. Sift together the flour blend, baking powder, baking soda, and salt. Set aside.
3. In large mixing bowl, stir together the coconut milk, water and vinegar. Allow to sit for 1 minute to curdle.
4. Add the sugar, oil, and vanilla. Slowly whisk in the flour mixture. Beat for 1 minute. The batter will become smooth and start to thicken.
5. Pour the batter into your prepared cupcake pan.
6. Bake for 16 to 18 minutes, or until toothpick inserted in center of cupcake comes out clean.
7. Place cupcakes on cooling rack and cool completely.
8. To make buttercream, beat together the margarine with the shortening for 1 minute.
9. Add the sifted powdered sugar, 2 tablespoons coffee creamer and vanilla. Beat for an additional 2 minutes.
10. Add another tablespoon or 2 of the coffee creamer if needed, and beat the buttercream until light and fluffy.
11. Place in piping bag with large star tip and frost the cooled cupcakes. Best enjoyed within 1 to 2 days.
12. Recipe by: Sarah Bakes Gluten Free (source: https://www.godairyfree.org/recipes/gluten-free-vanilla-cupcakes-buttercream)

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