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Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 1 minutes
Serving : 24
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Prepare the ingredients before making Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-Free

  • 230 grams Gram / chickpea flour
  • 140 grams potato starch (not flour)
  • 60 grams arrowroot / cornstarch
  • 1 tsp xanthan gum
  • 1/2 tsp baking soda / bicarb of soda
  • 1 tbsp + 2 tsp gluten-free baking powder
  • 2 tsp salt
  • 150 ml olive or coconut oil
  • 300 ml agave nectar
  • 175 ml applesauce
  • 1 1/2 tsp vanilla extract
  • 225 ml hot water
  • 1 grated zest of 1 whole lemon

How to Make Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Preheat your oven to gas 3 /170C / 325°F and line 2 x 12 hole muffin trays with paper cupcake cases
  • Step 2
  • In a bowl, mix together the flour, starches, xanthan gum, salt, baking powder and baking soda
  • Step 3
  • Add the oil, agave, applesauce, vanilla, zest and hot water and stir until the mixture is smooth
  • Step 4
  • Pour the mix into each case almost to the top. Bake for 15 minutes then turn the tins around and bake a further 8 minutes. The cakes should be golden and firm when you press lightly on top
  • Step 5
  • Let the cakes stand in the tins for 20 minutes then transfer to a wire rack to cool completely
  • Step 6
  • Store in an airtight container in the fridge for up to 3 days
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