Gluten-Free Vanilla Cupcakes

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

This recipe is free from: gluten, dairy/casein, soy, peanuts, tree nuts, corn.

Ingredients:

¼ cup dairy-free butter substitute, softened (or real butter, if you eat dairy; you may also substitute coconut oil)

¾ cup granulated white sugar (substituting brown or coconut sugar will change the color and flavor of the cupcakes)

2 eggs, lightly beaten (feel free to experiment with your choice of Egg Alternatives)

1 Tablespoon pure vanilla extract

1½ cups gluten-free all-purpose flour blend of your choice, without gums

2 teaspoons baking powder

¼ teaspoon salt

½ cup dairy-free milk (any milk of your choice will work – dairy or dairy-free)

Instructions:

1. Preheat oven to 350F.

2. Line 12-section muffin pan with paper liners (or omit liners and grease the pan, if

you prefer)

3. In a mixing bowl, combine butter substitute and sugar and beat until smooth

sugar begins to dissolve a bit.

4. Add eggs and vanilla; stir until mixture is uniform.

5. In a separate bowl, whisk flour, baking powder and salt.

6. Add half of flour mixture to sugar mixture; stir.

7. Pour in milk; stir, then add remaining flour and stir until batter is smooth.

8. Spoon batter into prepared pan, dividing evenly between sections of pan.

9. Bake 12-15 minutes, just until cupcakes rise and turn light golden brown on top.

10. Remove from oven to cool, then frost as desired.