I can't take credit for these beauties. Totally inspired by The Gluten Free Goddess's vanilla cupcakes recipe. The frosting is all mine, but the cupcakes are a slight variation on hers. Finally, after much searching for a cupcake recipe that doesn't feel and taste like a brick, hers are the best! Nice, light and delicious, I think the key was the tapioca and rice flour mixture. I added a handful of quinoa flour in for nutritional value. Next time I'll make a double batch to just have some around at home.
Here's the icing recipe:
- 1 package Trader Joe's goat cream cheese (regular cheve would work as well)
- 1/4 cup coconut oil (butter works well too)
- 2 tbs maple syrup
- 1 tsp vanilla
- zest of 1/4-1/2 of a lemon
- optional for those who love pink: a few pinches of beet powder or some beet water (left over from cooking beets)
Mix all ingredients in blender. Then put frosting in freezer for at least an hour to solidify. Make sure cupcakes are completely cooled before putting frosting on them. I've been inpatient too many times, it melts and runs right off. Using a knife run under hot water will allow you to smooth out all the tops if you want a neater look. And don't forget the plastic animals and sprinkles on top. I suggest getting all the same animals for all the cupcakes to avoid fighting over who gets which. And you'll be surprised how good these taste.