Gluten Free Cupcakes
Basic Recipe adapted from Vegan Cupcakes Take Over The World
1 cup Soy Milk (I use Rice Dream)
1/3 Canola Oil (I use veg)
3/4 Cup granulated sugar
2 tsp vanilla extract
1/4 tsp almond extract (I add an extra 1/4 tsp vanilla as Molly's school is nut free)
1/4 tapioca flour
2 tbs ground flax seed
1/3 cup corn or almond flour (I used coconut)
1/2 cup white rice flour (I used brown)
1/2 cup quinoa flour (I used Dove Farm Gluten Free white flour)
1 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350° F, or 170 C
Mix milk, oil, sugar and extracts to combine (use an electric mixer)
Add tapioca flour and flax seed and mix vigorously for about a minute to ensure mixture is well emulsified
Add corn flour, rice flour, quinoa flour (basically the rest of the flours) plus baking powder, soda and salt.
Mix on med high for about 2 minutes - mix really well.
Fill cupcake liners 3/4 full - they won't rise as much as wheat flour cupcakes so you fill them a bit more than usual.
Bake for 20 - 23 minutes until a toothpick comes out clean
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