Gluten-Free Lemon Vanilla Cupcakes with Lemon Buttercream Frosting



Ingredients

For the cupcakes 
1 1/4 cups unsweetened vanilla almond milk
1 tablespoon lemon juice
1 1/2 cups of gluten free all-purpose flour (I got mine at the international farmer’s market, but you could use Bob's Red Mill flour)
1 1/2 teaspoons baking powder
3/4 cup organic coconut sugar
1/2 cup (8 tablespoons) organic butter (if you want to make it vegan use vegan margarine or shortening)
2 teaspoons vanilla extract
1 tablespoon lemon zest

For the lemon buttercream frosting 
1/2 cup (8 tablespoons) organic butter r (if you want to make it vegan use vegan margarine or shortening)
2 teaspoons vanilla extract
1 tablespoon lemon zest
1 1/2 tablespoons lemon juice
2 3/4 cups confectioners’ sugar
pinches of sea salt
1/2 cup unsweetened, shredded coconut

Directions

For the cupcakes
1. Preheat oven to 350℉ and line a cupcake or muffin pan with paper liners.
2. Whisk together the almond milk and lemon in a small mixing bowl. Beat until the milk is frothy and set aside.
3. Whisk together the flour, baking powder, and salt in a separate bowl.
4. In the bowl of a stand mixer, fitted with paddle or whisk attachment, cream the butter and sugar on medium-low speed for about a minute. 5. Add the vanilla and lemon zest and beat for another minute.
6. Add a third of the flour mixture and beat to incorporate fully, then add half of the milk and beat until smooth. Repeat with another third of the flour mixture, the remaining half of the milk, and then the final third of the flour mixture. Beat until batter is smooth.
7. Scoop the batter by the 1/3 cup into the liners. Bake for 20 - 24 minutes or until toothpick inserted into the center of the cupcake comes out clean and the tops are solid.
8. Transfer cupcakes to wire cooling rack and allow to cool completely before frosting.

For the lemon buttercream frosting
1. Cream butter, vanilla, and lemon zest in stand mixer fitted with paddle or whisk attachment on medium-low speed for 1 - 2 minutes or until very smooth.
2. Add lemon juice and mix to incorporate.
3. Add the sugar 1 cup at a time, and then beat on medium speed for 3 - 4 minutes until frosting is very thick and smooth. Beat in the sea salt.
4. Frost the cupcakes and sprinkle with coconut, if desired. 

Serve!




Blog Post Link

http://www.virginiareddick.com/musings/taste-the-fullness-of-life-one-cupcake-at-a-time



To your health,

Ginny Reddick
NUTRITION & WELLNESS COACH
Find More @ http://www.virginiareddick.com