Pineapple Cupcakes (gf/df)

23 May

I’m baking cupcakes and a cake for a sweet like pumpkin this week. Her mother requested some pineapple cupcakes and a cake for her luau themed birthday party. No luau is complete without pineapple, so I set to work creating a delicious gluten free recipe.  Here is what I came up with:

Preheat oven to 350
1/4 c millet flour
1/4 c brown rice flour
1/4 c white rice flour
1/4 c tapioca starch
1 tspn baking soda
3/4 tspn xanthan gum
1/2 + 1/8 cup sugar
1/4 cup oil
1/8 c  soy milk  mixed with 1 tspn apple vinegar
1 egg + 1 egg white
1 (8 oz) can of sliced pineapple, cut into small chunks
1/4 c pineapple juice

Whisk together your dry ingredients (including the sugar). Set aside. Whisk together your wet ingredients (minus the pineapple). Mix the dry ingredients into the wet, scraping down the sides of the bowl. Stir in the pineapple. (Just a note: I used chopped up pineapple because I prefer having chunks of pineapple in my cakes instead of the shredded stuff. Whatever floats your boat is fine though)

Fill cupcake liners about 2/3 full and bake for 15 minutes until a toothpick comes out clean.

Cool and frost with vanilla buttercream or cream cheese frosting (I used vegan cream cheese frosting to keep these DF).


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