Vegan/Gluten and Dairy Free Vanilla Cupcakes

November 10th is National Vanilla Cupcake Day and we're all for celebrating these handfuls of tastiness. Today we are spotlighting a vegan and dairy/gluten free version for those who have dietary needs but want to celebrate along with the rest of us!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 2 dozen

Equipment

  • 1 Propane Oven

Ingredients
  

Cake Batter

  • 1 1/2 cups Gluten free all purpose flour
  • 1 cup Coconut sugar
  • 1 tsp Baking soda
  • 1 tsp White vinegar
  • 5 tbsp Applesauce
  • 1 1/2 tsp Vanilla extract
  • 1 cup Water

Icing

  • 1 cup Vegan butter
  • 3 cups Powdered sugar
  • 2 tbsp Non dairy milk
  • 1 dash Salt
  • 1 tsp Vanilla extract

Instructions
 

Cake Batter

  • Preheat oven to 350 degrees.
  • In a large bowl, add dry ingredients and mix together well.
  • Add wet ingredients to dry and mix together well until no lumps are left in batter.
  • Bake for 23-30 minutes until a toothpick comes out clean. Remove from pan and let cool completely before icing.

Icing

  • In a large bowl beat softened butter until smooth, approximately 2 minutes.
  • Gradually add in powdered sugar and beat on low speed, gradually increasing to medium-high each time you add powdered sugar.
  • Add remaining ingredients and blend for 5 minutes.