The recipe that started it all. After 5 thousand or so failed makes an try to fabricate a vegan, gluten-free cupcake in my slanted, 6‑foot-by-5‑scuttle kitchen in Brooklyn—with an oven that flared to broil at whim and had prolonged since lost its temperature dial—I had to tape a insist of a cupcake on the fridge to endure in mind what a cupcake would possibly maybe well nonetheless look admire. After I at closing hit the handsome procedure, even when, I knew it straight. The cake turned into relaxed and golden, tasting subtly of vanilla with a faint label of lemon. Now, after I glance rows of these beauties on the tempo rack at the bakery waiting for frosting, or now not it is robust to now not bolt into nostalgic reverie.
Substances
2 cups garbanzo-fava bean flour
1 cup potato starch
½ cup arrowroot
1 tablespoon plus 1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons salt
2/3 cup coconut oil
1 1/3 cups agave nectar
¾ cup homemade applesauce or retailer‑purchased unsweetened applesauce
3 tablespoons pure vanilla extract
grated zest of 1 lemon
1 cup sizzling water
Preparation
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Step 1
Preheat the oven to 325°F. Line 2 identical old 12-cup muffin tins with paper liners.
Step 2
In a medium bowl, tear collectively the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry procedure and combine. Lag within the sizzling water and mix till the batter is gentle.
Step 3
Pour 1/3 cup batter into every willing cup, practically filling it. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after Quarter-hour. The completed cupcakes will doubtless be golden brown and can nonetheless soar help when power is utilized gently to the center.
Step 4
Let the cupcakes stand within the tins for 20 minutes, then switch them to a wire rack and wintry solely. Utilizing a frosting knife, gently unfold 1 tablespoon vanilla frosting over every cupcake. Retailer the cupcakes in an airtight container within the refrigerator for up to 3 days.
From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter
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