For Valentine’s Day Cupcakes are a special treat in our house (yes, besides the chocolate). For this year I came up with a gluten- free version of my favorite vanilla cupcake recipe. Since I’m not a big fan of any food colors, besides vegetable colors, I decided to color the icing with fresh raspberries. It gives them them a nice pinkish tint with all the goodness of fresh raspberries, instead of any artificial coloring. In addition I substituted the butter for the cupcakes with coconut oil, replaced regular sugar with maple syrup. For the icing itself I used butter and organic confectioners’ sugar, otherwise the coconut flavor would be overwhelming, and since the cupcakes are not overwhelmingly sweet due to the maple syrup, I used confectioner’s sugar for the icing. I love how half of the sugar required for the regular recipe comes from maple syrup and half the butter is replaced by coconut oil. The result is a much lighter, nutritious gluten-free cupcake.
Here is what you need:
2 1/2 cups gluten-free Pastry Flour ( I used Trader Joe’s)
1 teaspoon Baking Soda
1 cup pure Maple Syrup
1/2 cup Almond Milk
1 tsp Vanilla
1.5 sticks unsalted Butter
3 cups Confectioners’ Sugar
1/2 cups fresh Raspberries
1/4 cup Milk ( used Almond Milk)
Preheat oven to 350 degrees
Place cupcake holders in pan
- in a bowl blend coconut oil, maple syrup and vanilla
- add gluten-free flour, baking soda
- blend in almond milk and vanilla
- beat until all ingredients are all well blended
spoon batter into cupcake holders, filling them about 3/4 full and bake for about 18-20 minutes or until edges turn golden brown
For the icing blend butter with a mixer until creamy and slowly add confectioners sugar, then add milk and raspberries. Keep mixing until the icing has a good spreading consistency.
When the cupcakes are cooled down, spread icing onto cupcakes, either with an icing bag or with an icing spatula. Garnish with a Raspberry!
Happy Valentine’s Day!