ANY GOOD RECIPES FOR GLUTEN FREE CUP CAKES?

It would be great if it was vegan but it's fine it it's not.


Thank you!ANY GOOD RECIPES FOR GLUTEN FREE CUP CAKES?
*This is a great recipe, and very easy AND quick to make...hope you enjoy it =)





Vegan Cupcakes





INGREDIENTS


1 tablespoon apple cider vinegar


1 1/2 cups almond milk


2 cups all-purpose flour


1 cup white sugar


2 teaspoons baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


1/2 cup coconut oil, warmed until liquid


1 1/4 teaspoons vanilla extract





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.


Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.


Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.





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**If you like a bit of alcohol thrown into things.. this is a good recipe for that then.. =)





Rum and Chocolate Cheesecake





INGREDIENTS


1 cup ground almonds


1 cup whole wheat flour


2/3 cup margarine





2 (12 ounce) packages firm tofu


1 1/2 cups demerara sugar


7 tablespoons unsweetened cocoa powder


1/4 cup sunflower seed oil


1/2 cup soy milk


1/4 cup dark rum


1 1/2 teaspoons vanilla extract





DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.


In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.


Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.





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Vegan Carrot Cake





INGREDIENTS


2 cups whole wheat flour


1/4 cup soy flour (optional)


1 1/2 tablespoons ground cinnamon


1 tablespoon ground cloves


4 teaspoons baking soda


2 teaspoons tapioca starch (optional)


1/2 teaspoon salt


1 1/2 cups hot water


1/4 cup flax seed meal


2 cups packed brown sugar


4 teaspoons vanilla extract


3/4 cup dried currants (optional)


6 carrots, grated


1/2 cup blanched slivered almonds (optional)





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.


Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.


Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.








Hope I Helped..


=)





ENJOY !ANY GOOD RECIPES FOR GLUTEN FREE CUP CAKES?
http://www.fitnessandfreebies.com/celiac鈥?/a>


www.glutenfreecupcake.com/


http://glutenguide.blogspot.com/2007/02/鈥?/a>