Vanilla Cupcakes
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
57
Spice
50
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Potato Starch1 tsp
Xanthan Gum2 tsps
Salt2 cup
Coconut Oil1.333333 cups
Nectar (agave)3 tbsps
Pure Vanilla Extract1 cup
Water (hot)Directions:
1
Preheat the oven to 325°F
2
Line 2 standard 12-cup muffin tins with paper liners
3
In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt
4
Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine
5
Stir in the hot water and mix until the batter is smooth
6
Pour 1/3 cup batter into each prepared cup, almost filling it
7
Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes
8
The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the center
9
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely
10
Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake
11
Store the cupcakes in an airtight container in the refrigerator for up to 3 days
12
Preheat the oven to 325°F
13
Line 2 standard 12-cup muffin tins with paper liners
14
In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt
15
Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine
16
Stir in the hot water and mix until the batter is smooth
17
Pour 1/3 cup batter into each prepared cup, almost filling it
18
Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes
19
The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the center
20
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely
21
Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake
22
Store the cupcakes in an airtight container in the refrigerator for up to 3 days