2 1/2 cups gluten free flour blend
1 tsp xanthan gum (only if your blend doesn’t include it)
3 1/2 tsp baking powder
1 tsp salt
1/4 cup vegan soy free “butter”
1/4 cup vegetable shortening
3/4 cup Agave
3 eggs at room temperature (can substitute 3 tbsp ground flaxseed mixed with 9 tbsp water or use your favorite egg replacer instead)
1 tsp vanilla
1 1/4 cup flax milk (or your favorite nondairy milk)
1. Preheat the oven to 350 degrees. Line cupcake tins with cupcake liners. (I like to use “If You Care” brand muffin liners.)**
2. Whisk the flour, xanthan gum, baking powder, and salt together well and set aside.
3. Cream the butter and shortening together in a mixer. Scrape down the sides.
4. While the mixer is on low, very slowly pour in the Agave a little bit at a time, stopping occasionally to scrape down the sides.
5. Add the eggs, one at a time, blending well before adding the next one. Scrape down the sides.
6. Add the vanilla and blend.
7. Add the flour mixture alternately with the milk mixture, beginning and ending with the flour mixture. Blend just until the dry ingredients are moistened.
8. Evenly divide the batter among the muffin cups, and bake for about 20 minutes. The cupcakes will be rounded and golden and a toothpick inserted into the center will come out mostly clean. (Note: You’ll still have a few tiny pieces sticking to the toothpick. If you wait for a completely clean toothpick, the cupcakes will be overcooked and dry. As soon as the tops spring back when you lightly touch them instead of being a liquidy center, you should presume they’re done.)
9. Cool the cupcakes in their tins on a wire cooling rack for five to ten minutes before removing them to the wire cooling racks for complete cooling.
10. Frost as desired and enjoy!
** We made 18 regular size cupcakes with this batter, but we fill the tins pretty full, about 3/4 full because I like the cupcakes to rise up over the top. If you fill them the traditional 2/3 full, you’ll probably get 24 cupcakes out of them.