This recipe for Vanilla Cupcakes comes to you from one of our very own members in the AIP Recipe Collection Facebook Group. She’s generously offered to share her yummy recipe with us here so the whole AIP community can enjoy it!
Julia has been testing many AIP cakes and cupcakes and couldn’t be happier with her final results and is ready to share! (Her recipe is adapted from a recipe for Vanilla Cake on the Loving it Vegan website.)
♥ Thank-You Julia ♥
♥ RECIPE & IMAGES BY: AIP Recipe Collection Group Member Julia Bearden ♥
- 1 Cup Otto's Cassava Flour
- 1/2 Cup Coconut Flour
- 1 Cup Coconut Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 Cup Additive-Free Coconut Milk (water and coconut only as ingredients)
- 3 tsp Pure Vanilla Extract (not flavor)
- 1/3 Cup Avocado Oil
- 1 Tbsp Apple Cider Vinegar
- Sift dry ingredients together into a large bowl.
- In a separate bowl, mix together wet ingredients.
- Make a well in the dry ingredients, add the liquid ingredients in the well and mix with wire whisk until just combined.
- Place cupcake liners into cupcake/muffin pan and fill each with about 1/4 cup of the cupcake batter until it is gone.
- Bake at 375 for 15 min. Lower temp to 350 and bake an additional 5min.
- Allow to cool 5 to 10 min and transfer to wire rack.
- Makes 12 cupcakes. The tops turn out more like muffins but the inside and taste are spot on like a cupcake especially once you add icing.
- Using the whisk attachment on your hand mixer combine the first 3 ingredients and whisk on high until creamy icing consistency is achieved, approximately 5 minutes.
- Turn mixer to low and slowly add arrowroot starch. Whisk for another minute or two.
- If piping icing, put the icing into a piping bag and place it in the fridge for 5 min before piping.
The tops turn out more like muffins but the inside and taste are spot on like a cupcake especially once you add icing.
The texture is even better the second day, so they're a great treat to make in advance.
Freezer Friendly - freeze for 15-20 mins on a baking sheet and then store in an air-tight container, removing as much air as possible. Defrost overnight for best texture.