Gluten Free, Dairy Free Vanilla Cupcakes With Carob Frosting

"This is so much easier than some of the complicated gluten free cakes I've seen on here. I got this from the Goodie Goodie Gluten Free blog. I adapted it to make it dairy free and chocolate free (I have a DD with allergies). Since it uses starches as a base, it does come out a little chewy, but not bad. My whole family liked it, even with the carob frosting. You may use cocoa powder, if you like."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
16
Yields:
12 cupcakes
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350 degrees; spray cake pan with shortening, or if you are making cupcakes, line the cupcake tin with paper holders.
  • Sift together sugar, arrowroot, and potato starch in a mixing bowl. Add the rest of the ingredients in the listed order and mix with an electric mixer.
  • Once the ingredients have been mixed, scrape the mixture into the cupcake shells, about 2/3 full. Or into the cake pan.
  • Bake for about 25 minutes, or until they become golden and a toothpick inserted into the cupcake or cake comes out clean. Let cool in pan for 10 minutes, then on a cooling rack and shortly after prepare to ice. **It is best to ice the cupcakes once they are fully cooled, otherwise you may have some runny icing.
  • ICING.
  • Beat the margarine with an electric mixer till creamy, about 3 minutes or so. Add rest of ingredients, starting with the confectionary sugar, followed by the rest of the ingredients. Add more milk if it's too thick or dry.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes