I cherish and adore my yoga community. They have and continue to make an amazing difference in my life. Welcoming supportive, and all-loving, these people make my heart sing. When I miss I class, I am certainly always regretful. I when I get myself there, I am a much happier camper – in all ways.
Although I’ve only been a part of this astounding community for a little less than a year, the studio is turning 10 today! Happy Birthday, Pranava!!!
So, we are celebrating.
We are celebrating with yoga, love, and gluten-free vegan cupcakes!!!
See you there.
Gluten Free Vegan Frosted Cupcakes
2 2/3 cup gluten free flour blend (no xanthan gum)
1 1/2 cups sugar
2 tsp. baking powder
2 tsp. baking soda
3/4 tsp. xanthan gum
1/4 tsp. sea salt
3/4 cup unsweetened cocoa powder (for chocolate cupcakes)
1/2 cup vegetable oil (or melted coconut oil)
2 cups non-dairy milk (soy milk or almond milk) – (add 1/2 cup extra milk if you are making chocolate cupcakes)
2 tsp. vanilla extract
Vegan Frosting:
1 cup Earth Balance vegan butter
3 cups powdered sugar
2 Tbs. non-dairy milk
1/4 tsp. vanilla extract
Pre-heat the oven to 355 and line a cupcake baking tin with 12 cupcake liners.
Mix all dry ingredients together (including the cocoa, if you are making chocolate cupcakes).
Mix the wet ingredients together, and add them to the dry ingredients. Stir well, until you get a smooth cupcake batter.
Transfer the cupcake batter into the cupcake liners, so that you fill each cupcake liner about 3/4 full. Bake in the pre-heated oven at 355 for about 25 minutes or until the tops are springy/bouncy to the touch and an inserted toothpick comes out clean.
Allow to cool completely before frosting. And I mean, completely!
To make the frosting, bring the vegan butter to room temperature. Using a stand mixer or beaters, beat until fluffy. Add the powdered sugar one cup at a time, slowly drizzling in the milk and vanilla.
Transfer to piping tubes and go to town with your decorating!
Top with vegan, gluten-free chocolate chips, if desired.
