Is it wrong that I only look forward to Super Bowl Sunday because of all the yummy food? I rarely remember who won the game, but you can bet your right pinky toe I'll be able to recite every dish at the party for months afterward. This year I'll be contributing in the form of these lovelies: gluten/dairy -free vanilla bean cupcakes adorned with "buttercream" frosting. Here's to hoping they'll still be around come game time (as of now, 2 are down for the count...aye yi yi).
Happy weekend :) Any fun plans and/or recipes for the Super Bowl?
Vanilla Bean Cupcakes
In a mixing bowl, whisk together:
2 c. all purpose gluten-free flour (I used 2 c. rice flour + 2/3 c. potato starch + 1/3 c. tapioca flour)
1 c. sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
½ teaspoon salt
Add in:
2 eggs (or egg sub)
1 c. warm coconut milk (any type of milk)
1 tablespoon pure vanilla bean paste (or vanilla extract)
3 tablespoons light olive oil
1/4 teaspoon lemon juice
- Beat with a hand mixer until smooth, about 2 minutes.
-Divide batter evenly in 12 lined muffin cups.
- Bake for 22-25 minutes (until tops are lightly browned and a toothpick comes out clean)
"Buttercream" Frosting
In a stand mixer fitted w/ paddle attachment (or hand mixer) mix:
½ c. butter substitute at room temp (I used Earth Balance soy free)
4 c. powdered sugar
1/2 tablespoon pure vanilla bean paste (or vanilla extract)
Pinch of salt
Up to 1/4 cup water
-Slowly add in water until consistency is thick, smooth, and spreadable
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