So the story with these cupcakes goes like this. My girlfriend threw a small party for my son a few days early with just her kids because you know... COVID. So for this little birthday party, I ended up buying a cake from a local bakery that was amazing but also cost me $80 And only fed 6. When the day of his actual birthday came around, I decided to do a play date at the park with some of my girlfriends who had kids; I didn’t want it to be a birthday party but knew my friends would bring gifts because they are sweet like that. So I decided I needed to get something for them and their kids; I debated going to CRAVE and buying cupcakes from there but couldn’t justify spending over $100 on baked goods when I love to bake myself. I choose to make the cupcakes GF/DF because two other friends have allergies and figured it would be nice for all of us to enjoy something sweet. These turned out amazing, a little crispy on the outside but soft and sweet on the inside. They would also be a great Easter dessert option because of the fun colours, and you could even top them off with mini eggs if you like. I didn’t get the best pictures of them because I was rushing like most moms do last minute but knew I could not make these and not share them with all of you!
BIRTHDAY CAKE GF/DF CUPCAKES
1 1/4 cup gluten-free flour blend (I use Bob’s Red Mill Gluten-Free Flour 1 to 1 Baking Flour
¼ teaspoon salt
1 1/2 tsp baking powder
½ cup dairy-free milk of choice. I used Silk almond milk
½ cup coconut (melted) or vegetable oil (I prefer coconut because of the subtle coconut flavour it adds)
¾ cup monk fruit sweetener
2 large eggs, room temperature
2 tsp vanilla extract
FOR THE ICING:
½ cup dairy-free butter, room temperature
3 cups powdered sugar
2 tablespoons dairy-free milk of choice (I like to use canned coconut milk for this and stir it all together, so you get the fat from the coconut; it makes for a creamier texture)
1/2 tsp vanilla or almond extract
For the cupcakes: Preheat oven to 350°F. Position rack in center of oven. Line cupcake pan with paper liners; set aside.
In a medium mixing bowl, combine oil and sweetener
Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla extract; beat at medium speed for one minute.
Spoon batter evenly into cupcake liners. Bake for 20-22 minutes or until the centers springs back when touched and cupcakes are lightly browned.
Let cool in the pan on the rack for five minutes. Remove cupcakes from the pan onto the rack and cool completely before frosting.
For the frosting: In a medium mixing bowl, beat together dairy-free butter and vanilla or almond extract until smooth and creamy.
Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
Beat in additional dairy-free milk if needed to obtain desired constancy.
Frost then Destroy and Enjoy!
You can use regular milk and butter in this recipe if you don't need to eat dairy-free.
You can use regular white flour if not needing it. Gluten-free