I am a huge fan of cupcakes. Seriously I could eat them every day and I actually went through a phase of baking these gluten and casein free cupcakes about a year ago. I can not get enough. What I love so much about this recipe is it doesn’t take any complicated flour mixture and basically everything you can find at your local grocery store.
One of my favourites is a Vanilla Cupcake with Maple Frosting!
Keep reading for ingredients and directions:
Gluten & Casein Free Cupcakes
Ingredients:
- 1/3 cup oil
- 3/4 cup sugar
- 2 eggs
- 1/2 cup almond milk (Earth’s Own Almond Fresh)
- 2 tsp. vanilla extract
- 1 cup corn starch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp guar gum
Directions:
- Preheat oven to 350F
- Combine oil, sugar and eggs and mix until well blended; add vanilla extract and almond milk
- Add the rest of the ingredients and stir until smooth and blended
- Pour into lined muffin tray
- Bake for 20-25 minutes or until a dipped in toothpick comes out clean
Maple Cream Icing
Ingredients:
- 1/2 cup shortening
- 1/2 cup casein free margarine (Earth Balance or Becel – Vegan)
- 1 tsp maple extract
- 2 tbsp almond milk (Earth’s Own Almond Fresh)
- 4 cups icing (confectioners) sugar
Directions:
- Using a hand mixer blend the shortening, margarine, maple extract and almond milk.
- Add icing sugar 1 cup at a time until thick.
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