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Delicious Vanilla Dairy-Free Wheat-Free Cupcakes
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 35 min
- Yield
- 18.00 cupcakes, serving(s)
Categories
- Dessert
Cuisine
- Fusion
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Cereals containing gluten — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 18. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Delicious Vanilla Dairy-Free Wheat-Free Cupcakes brings together 2 cups white spelt flour, 1 1/2 cups sugar, 2 teaspoons baking powder in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 18 servings.
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Ingredients
- 2 cups white spelt flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 8 tablespoons extra light olive oil
- 2 large eggs
- 1 cup rice milk or 1 cup soymilk
- 2 teaspoons vanilla extract
- 1 lemon, zest of (optional)
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Instructions
Preheat oven to 350 degrees and put muffin liners into muffin pan.
Wisk flour, sugar, baking powder and salt together in medium bowl.
In a separate bowl wisk eggs, oil, hemp milk, vanilla and lemon zest until smooth.
Combine wet ingredients into dry ingredients.
Mix until just combined - DO NOT OVER MIX.
Pour batter into muffin liners.
Bake for 15 - 25 minutes check with toothpick.
Keep Cooking
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