One of our friends is having a party at her house again tomorrow and last time we went I didn't know she couldn't eat gluten and I made cupcakes, I felt terrible when I realized she couldn't eat any of the cupcakes I made (little pigs) so I vowed to my husband and myself that next time we went to her house for a party I would make a gluten-free dessert to bring along. Enter these vegan (so I can eat them) gluten-free (so she can eat them) vanilla cupcakes. Tonight I will frost and decorate them with the help of my spirited 3 year old, he is a great kitchen helper.
This recipe is from the Vegan Cupcakes Take Over The World cookbook.
The buttercream frosting recipe was also from the Vegan Cupcakes Take Over The World cookbook. I am quickly beginning to love this cookbook just as much as my 100 Best Vegan Baking Recipes cookbook.
I should note that I used the corn flour in the cupcake recipe where the choice was given between corn flour and almond flour. I am not overly thrilled with the slight corn taste of the cupcake so I would try the almond flour instead when I make this recipe again as I think a slight almond taste would be more pleasant in a vanilla cupcake. That being said they are for a chili party so I will suppose these will work out just fine and besides the fact I went to the trouble to make a gluten-free cupcake for the party due to the hostesses food allergy should be good enough on its own even though these aren't up to my usual standards.