Delicious Vanilla Dairy-Free Wheat-Free Cupcakes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I found this recipe on as a layer cake. I like it because there is no butter and I substituted the regular flour for spelt flour. Ingredients:
2 cups white spelt flour |
1 1/2 cups sugar |
2 teaspoons baking powder |
1 teaspoon salt |
8 tablespoons extra light olive oil |
2 large eggs |
1 cup regular hemp milk or 1 cup rice milk or 1 cup soymilk |
2 teaspoons vanilla extract |
1 lemon, zest of (optional) |
Directions:
1. Preheat oven to 350 degrees and put muffin liners into muffin pan.
2. Wisk flour, sugar, baking powder and salt together in medium bowl.
3. In a separate bowl wisk eggs, oil, hemp milk, vanilla and lemon zest until smooth.
4. Combine wet ingredients into dry ingredients.
5. Mix until just combined - DO NOT OVER MIX.
6. Pour batter into muffin liners.
7. Bake for 15 - 25 minutes check with toothpick.
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