How to Make Cinnamon Spice Gluten-Free Cupcakes

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How to Make Cinnamon Spice Gluten-Free Cupcakes Recipe
15 Steps
Ingredients
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1
Preheat the oven to 350 degrees.  Fill a cupcake pan with cupcake papers.

Preheat the oven to 350 degrees. Fill a cupcake pan with cupcake papers.

2
In a measuring cup mix together: 1 cup of coconut milk, 1 tsp of cider vinegar. Stir it up and set it aside to curdle.

In a measuring cup mix together: 1 cup of coconut milk, 1 tsp of cider vinegar. Stir it up and set it aside to curdle.

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3
In a large bowl mix together:  1 and 1/4 cups of flour  2 Tbs of cornstarch  1 tsp of cinnamon  3/4 tsp of baking powder  1/2 tsp of baking soda1/2 tsp of kosher salt.

In a large bowl mix together: 1 and 1/4 cups of flour 2 Tbs of cornstarch 1 tsp of cinnamon 3/4 tsp of baking powder 1/2 tsp of baking soda1/2 tsp of kosher salt.

4

In another bowl mix together: 1/3 cup of vegetable oil, 3/4 cup of sugar,1 Tbs of vanilla extract

5
The zest of 1 orange

The zest of 1 orange

6
Mix the curdled coconut milk into the oil sugar and zest mixture.

Mix the curdled coconut milk into the oil sugar and zest mixture.

7
Stir the dry ingredients into the wet ingredients. Mix them together until they're just blended.

Stir the dry ingredients into the wet ingredients. Mix them together until they're just blended.

8
Pour the batter into the paper-lined cupcake tin.

Pour the batter into the paper-lined cupcake tin.

9
Pop them  into the oven for about 22 minutes or until they're golden brown.

Pop them into the oven for about 22 minutes or until they're golden brown.

10

Let the cupcakes cool on rack while you mix the frosting.

11

Non-Buttercream Frosting: In a large bowl mix:1 cup of Organic Palm shortening, 1 and 1/2 cup of powdered sugar, 1/2 tsp of vanilla extract

12

Whip it together with an electric or hand mixer until you have a thick "buttercream" style frosting.If you need to add a bit more powdered sugar for stiffening that's fine.

13
Now it's time to frost those cupcakes.

Now it's time to frost those cupcakes.

14
Sprinkle them with a few finely chopped fresh pistachios.

Sprinkle them with a few finely chopped fresh pistachios.

15
Serve them up.

Serve them up.

Ingredients

1 Cup Coconut milk 
1 Teaspoon Cider vinegar 
Cups Flour or gluten free flour 
2 Tablespoons Cornstarch 
1 Teaspoon Cinnamon 
¾ Teaspoons Baking powder 
½ Teaspoons Baking soda 
½ Teaspoons Kosher salt 
Cups Vegetable oil 
¾ Cups Sugar 
1 Tablespoon Vanilla extract 
Zest of 1 orange 
1 Cup Organic palm shortening 
Cups Powdered sugar 
½ Teaspoons Another 1/2 tsp vanilla extract 
¼ Cups Chopped pistachios  
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