MAGIC VANILLA CUPCAKES WITH COCONUT FLOUR (free from dairy, lactose, gluten & refined sugar! PLUS vegan vanilla frosting!)

I am calling these cupcakes “magic” simply because I cannot believe that something lacking in gluten, lactose/dairy AND refined sugar can be so perfect. Unlike some of my super-talented friends out there (Live Blissful, Fork and Beans and No Naughties, to drop just a few names) I am rather unaccustomed to modifying recipes for sweet treats with specific dietary requirements or food allergies in mind. I always try to use organic ingredients and, as you can see if you take a look around my blog, I love vegetarian food… but gluten-free, dairy-free, refined sugar-free cupcakes with vegan buttercream frosting? Well, that was simply beyond my realm of experience… up until a week before my blessingway. I was proud to present these to my guests and they received such a lovely response, particularly from my gluten-intolerant friend who has often had to miss out on “the goodies”, but didn’t at my event .

Magic Vanilla Cupcakes with Vegan Vanilla Buttercream Frosting

MAGIC VANILLA CUPCAKES WITH COCONUT FLOUR
Makes: 12 standard cupcakes

INGREDIENTS:

1.2 dl of organic coconut flour
1/4 teaspoon of baking soda
1/4 teaspoon of sea salt
4 organic, free range eggs
0.8 dl of oil
1.2 dl raw organic agave syrup
1 tablespoon of vanilla extract
Seeds from a vanilla bean

DIRECTIONS:

1. Preheat oven to 175 degrees C.
2. Combine all dry ingredients (leaving vanilla pod seeds until later) and blend well.
3. Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour). Add the vanilla seeds and blend well.
4. Fill cupcake liners about 2/3 of the way with batter.
5. Bake for about 14 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
6. Cool and then frost.

 
*May be stored covered for a few days at room temperature, or the refrigerator for at least a week.
*Do not freeze! I tried this with a couple just as a test and the texture really changed. They were still edible but had a grittiness that was unappealing.
*Recipe closely adapted from this fabulous one from comfybelly.com

 
VEGAN VANILLA FROSTING

 
INGREDIENTS:

120 g nonhydrogenated shortening
120 g nonhydrogenated margarine
350 g powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/2- 1 dl dessicated coconut (plus more for sprinkling over after piping, if you like)

DIRECTIONS:

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and beat for another 5 minutes until fluffy.

 
*Recipe closely adapted from this fabulous one originally from Vegan Cupcakes Take Over the World , by Isa Chandra Moskowitz and Terry Hope Romero.
*This frosting keeps well in the fridge and can be frozen too!
*For a coconut version of this frosting simply add 1/2- 1 dl dessicated coconut. See this post for more info!
*For DIY instructions for fondant cupcake decorations, see this post.