For the past 4 days we’ve been celebrating our little girls 10th birthday. We had a surprise party for her at a local berry farm, some of her cousins came to stay for a few days for lots of swimming and bonfires in the backyard, and yesterday we had a quiet family supper in her honor. Its been a great long weekend, and it has been so amazing to see how much my baby girl is loved by our friends and family!
Birthdays need cake, even if dietary restrictions are in effect. For the party I made a 2 tier, double chocolate cake with fresh roses cascading down the sides. It was absolutely gluten and dairy free, and I’ll be posting the recipe shortly – but for last nights family dinner I wanted to just serve some mini cupcakes with sprinkles, a nice way to end 4 days of birthday fun.
I used to bake PB cupcakes with a PB frosting before Jassy had to go gf/df, but I thought I’d spend some time in the kitchen converting the recipe and see what happened. Well, it worked, and I honestly cannot tell the difference! I hope (if you try this) that you’ll see that being gf/df doesn’t mean settling for less than the best 🙂
Peanut Butter Cupcakes GF/DF
Makes 24 Mini Cupcakes
1/2 c. brown rice flour
3 Tablespoons Potato Starch
1 Tablespoon Tapioca Starch
1/2 teaspoon Xantham Gum
1 1/2 teaspoons Baking Powder
Pinch of Salt
1/2 cup White Sugar
1/2 cup Brown Sugar
1/4 cup Becel Vegan Margarine (it IS lactose and gluten free)
1/2 cup Peanut Butter
1 Teaspoon Vanilla Extract
2/3 cup Almond Milk
Spray your muffin tin with non stick spray, then line with mini muffin liners. Set aside. Preheat your oven to 350 F.
Combine the first 6 ingredients (rice flour, potato and tapioca starches, xantham gum, baking powder and salt) in a bowl and whisk together. Set aside.
In the bowl of your stand mixer (fitted with the paddle attachment) combine the sugars, becel, peanut butter, vanilla and egg. Blend on medium speed for two minutes, scraping sides if necesary.
Alternating the dry ingredients and the almond milk, add into the mixer blending well after each addition. Blend for another minute to combine thoroughly.
Using a teaspoon or a small cookie scoop, fill your muffin cups 3/4 full. Bake for 15-20 minutes using the toothpick method to determine doneness. The tops will fall and spread like peanut butter cookies – this is okay! Just add some PB Frosting to the top and add sprinkles, they’re delicious.
Makes 2 cups of Frosting
2 cups Icing Sugar
1/2 cup Becel Vegan Margarine
1/2 cup (creamy) Peanut Butter
2-3 Tablespoons Almond milk
1 teaspoon Vanilla
Whip everything together with 2 Tablespoons of almond milk, then add an additional tablespoon of almond milk for additional creaminess.