1/4cupEarth Balance vegan butter-y sticks, room temperature
2T. flax meal in 6 T. hot water to make an egg- replacer slurry
1/3cupunsweetened dairy-free milk of your choice
1container, 6 oz. So Delicious plain Greek-style cultured coconut milk or other non-dairy yogurt
1/4cupgrapeseed oil or other neutral oil
3TablespoonsMeyer Lemon Juice
1T. vanilla bean paste or vanilla extract
1T. Meyer Lemon Zest
1stick Earth Balance vegan butter-y sticks
1teaspoonvanilla bean paste or vanilla extract
1/3cupseedless raspberry jam
3cupspowdered sugar, sifted
1to 2 Tablespoons dairy-free milk
Pink sugar or regular sugar to sprinkle on top(optional)
Preheat oven to 350 degrees. Line 15 cavities of muffin tins with cupcake papers.
In mixing bowl combine gluten-free flour blend, almond meal, baking powder, baking soda and salt. Set aside.
In bowl of stand mixer, combine Earth Balance butter and coconut sugar. Mix on medium speed until well combined. Add in flax meal slurry, milk, yogurt, oil, lemon juice, vanilla bean paste and lemon zest. Mix on medium until combined.
In three even parts, add flour mixture. Mix until combined, but do not overmix.
Place batter into cupcake papers, a scant 1/3 cup into each.
Place into oven and turn temperature down to 325 degrees. (An oven heated to 350 degrees then turned down to 325 degrees will help the cupcakes have a more mounded top.)
Bake for 20-22 minutes, until a toothpick inserted into the center comes out clean. Allow to cool in the muffin pan for a few moments. Once cool enough to handle, move to a cooling rack.
In bowl of stand mixer, place Earth Balance, vanilla bean paste and seedless jam. Mix until smooth.
Begin adding in the powdered sugar one cup at a time, mixing each time to fully incorporate. Once all three cups are fully incorporated, turn the speed up and blend until fluffy. If it is too stiff, try adding milk a teaspoon at a time. Do this slowly, one teaspoon of liquid can quickly change a frosting!
Once cupcakes have completely cooled, frost using your preferred method. I used a big, open frosting tip in the snipped off corner of a ziploc bag for the cupcakes in the photo.
Top with a sprinkle of your favorite sugar if you'd like. Optional, but pretty. Enjoy!
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.