Cupcakes are an essential part of one’s diet… so, it is entirely necessary for me to figure out a few good gluten-free versions. This cupcake is a good start, its tangy and sweet, with a generous amount of spice (because I still can’t get into the way “wheat-less” batter tastes). I used a flour mix that seemed to be quite prevalent on the internet, except I replaced some of the brown rice flour with quinoa flour. I would have replaced more, but I spilled all those little buggers right down my sink before grinding.
These cupcakes can be made just as nicely with regular flour too. I was pretty pleased with the results… but the basic flour mix needs some tweaking. Looks like I will continue grinding my entire pantry into various flours as I search for the perfect replacement.
It is a super good thing that frosting is gluten-free!
*These can be made non gluten-free by replacing the same amount of all-purpose flour for the amount of flour mix. (about 3 cups all-purpose flour… maybe a couple of tablespoons more)
makes and frosts 24 cupcakes
Gluten-Free flour mix
Mix all of the above ingredients together well. Set aside.
Preheat oven to 375 degrees. Line cupcake pans with liners, or lightly grease muffin tins.
Mix together sugar, melted margarine, vanilla and baking soda and spices. Add almond milk and water. Gradually add flour mix until all is combined. Stir in lemon juice and mix with electric mixer for about 2 minutes on medium speed. Or mix by hand for about 100 quick strokes. Add cranberries.
Spoon a little less than 1/2 cup of batter into prepared cupcake cups.
Bake in preheated oven for about 17 minutes, or until knife inserted in the center comes out clean. Let cool until completely cool.
Mix all ingredients and then whip until light and fluffy. Spread or pipe on top of cupcakes and then sprinkle with a little more tangerine zest. Store in covered container in refrigerator.