Vegan cupcakes

For today's festivities (going to a friends house for swimming and fireworks-watching) I decided to bring cupcakes. Big surprise, right?



I used the Vegan recipe I found online a while back and modified it for Gluten Free.

This is the recipe I used:
1 1/2 cup Bob's Red Mill All Purpose GF Baking Flour (same amt of regular flour if not GF)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon Xanthan Gum (omit if not GF)
1 cup sugar
1/2 cup oil
1 cup ice cold water (must be ice cold for proper reactions to take place)
2 teaspoons vanilla
2 tablespoons lemon juice (does not taste lemon-y, but gives proper acidity for baking soda to react with)

Preheat oven to 375 F.

Sift flour, sugar, soda, salt and Xanthan Gum together in a bowl until very light and airy..about 3 times.

In a separate container combine oil, cold water and vanilla.

Add wet to dry (except lemon juice) and stir until well mixed.

Then add the lemon juice and stir quickly pour into prepared pan (or muffin cups)

Bake for 25 to 30 minutes or until cake tests done with toothpick (or 14-17 for cupcakes).

It rises extremely well and is light, fluffy, moist and rich at the same time.

Makes 12-14 cupcakes and they are really really good.

Then I filled them with Chocolate Bavarian Cream and topped them with just a little simple buttercream frosting...just white as I didn't have enough to do red, white & blue.