Cautious substitution can lead to tasty discoveries - and the occasional inedible hockey puck - so experiment when you don’t mind unexpected results. Swapping oils, sweeteners, like molasses or honey, or types of flour can each cause different results. Swapping dairy or cocoa can be problematic too - baking powder or soda may not get activated. Cutting the sugar for less sweetness is tricky because that sugar is also responsible for producing a certain texture and moisture in the cupcake. Old flour is also suspect - replace your bag if it’s been around longer than eight months.Įxperienced cooks are sometimes the guiltiest of trying to fiddle with recipes, but this can cause problems in baking, where recipes are a bit like scientific formulas. All spices lose their potency after a while. It's best to replace them after six months of usage. And except for this rotation, keep the oven door closed at all times to avoid heat fluctuations.īaking powder and soda have expiration dates on them, after which they lose their lift. When baking two tins, place one on a rack in the upper third of the oven and the other in the lower third, and switch and rotate tins halfway through. Even a perfectly calibrated oven can have "hot spots," so plan accordingly: Place single tins on the middle rack and rotate halfway through baking. Some ovens can be off by 75 degrees F (any more than that and you will likely need repairs). If you've had suspicious results from past recipes (burned or still-liquid by the projected finish time), it's worth buying an oven thermometer. These basic strategies make the actual assembling of a cupcake much faster and easier. Preheat the oven, and assemble all ingredients and equipment before creaming, folding, baking and such. Even an hour out of the oven, though, we weren’t crazy about them, but I am glad I gave them another shot.Read the recipe all the way through first. It’s just the two of us, so I freeze baked goods immediately after baking them so we can eat them “like fresh” when we feel like it, so I had just defrosted them for an hour on the counter before eating. The next day I wanted to have some for a snack, and they were just crazy dry and crumbly and just fell apart in my hands whenever I took a bite. We’re not used to gluten-free desserts, so maybe it’s “good for a gluten-free cupcake”? They were an okay texture but my husband and I just weren’t crazy about the mouthfeel. The batter and cupcakes looked just like in the photo, and when I took a bite the crumb looked just like in the picture. I had applesauce and almond flour lying around that I needed to use up, so though I am not gluten-free, I thought I would make these right the second time. I made these once before when I couldn’t use cornstarch and used coconut flour instead – it wasn’t a huge success (my comment is here with more details). If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram.
Chocolate Peppermint Cupcakes (Vegan + GF).The Best Vegan Gluten-Free Chocolate Cupcakes.They’re perfect for birthdays, anniversaries, holidays, or any time you’re craving a sweet treat! More Vegan Cupcake Recipes We hope you LOVE these cupcakes! They’re: And cornstarch adds structure.įor leavening, we included baking powder, and for more flavor, we added sea salt.Īfter baking and cooling, they’re ready to eat! They’re delicious on their own or topped with your favorite frosting, like our Classic Buttercream Frosting, Vegan Chocolate Ganache Frosting, Date-Sweetened Chocolate Frosting, or Coconut Whipped Cream.
Potato starch makes them light and fluffy. Almond flour smells just like cake and provides a crumb texture. Next, the dry ingredients are added to the same bowl, minimizing the mess!Ī mix of gluten-free flours is key to creating the perfect cupcake texture. Maple syrup adds sweetness, and we included a generous amount of vanilla extract for BIG vanilla flavor. Almond milk replaces dairy milk, applesauce replaces eggs, and avocado oil locks in the moisture. These cupcakes start with mixing the wet ingredients.
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