Gluten Free Cupcakes

INGREDIENTS

FOR THE CUPCAKES:

• ½ cup (4 oz.) vegetable oil (or oil of choice)
  
  
• ¾ cup (160g.) granulated sugar
  
  
• 2 large eggs, room temperature
  
  
• 1 ¼ cups (180g.) all purpose gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
  
  
• ¼ teaspoon salt
  
  
• 1 ¾ teaspoons baking powder
  
  
• ½ cup (4 oz.) dairy-free milk (or dairy milk)
  
  
• [2 teaspoons gluten free vanilla extract (or vanilla bean paste)
  
  

FOR THE FROSTING:

• ½ cup (4 oz.) dairy-free butter (or dairy butter), room temperature
  
  
• 1 teaspoon gluten free vanilla extract
  
  
• 3 cups (360g.) powdered sugar
  
  
• 2 tablespoons dairy-free milk (or dairy milk)
  
  

INSTRUCTIONS

• For the cupcakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Line cupcake pan with paper liners.
  
  
• In a medium mixing bowl combine oil and sugar.
  
  
• Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla extract (or paste); beat at medium speed for one minute.
  
  
• Spoon batter evenly into cupcake liners. Bake for 18-20 minutes or until the centers springs back when touched and cupcakes are very lightly browned.
  
  
• Let cool in the pan on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before frosting.
  
  
• For the frosting: In a medium mixing bowl, beat together dairy-free butter and vanilla paste until smooth and creamy.
  
  
• Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
  
  
• Beat in additional dairy-free milk if needed to obtain desired constancy.
  
  
• Frost and enjoy!