These cupcakes are under 10 ingredients and so easy to make! They are fluffy, full of taste and not bland at all! Made in 5 easy steps! I have recently been testing some recipes for a person who unfortunately can't have gluten, dairy, oats, nuts, buckwheat, dates, coconut, corn flour or starches. They also suffer from Crohn's disease, which is an inflammatory bowel disease :( So I have experimented and come up with recipes that do not contain any of these things! If you give them a go, make sure to tag me on Instagram @eating_clean_with_ava !
Serves: 11 cupcakes
Dry Ingredients:
~ 1 cup of rice flour ~ 1/3 cup of Natvia sweetener (can optionally use coconut sugar)
~ 1 and 1/2 teapsoons of baking powder
~ 1/4 teaspoon of baking soda
~ pinch of salt
Wet Ingredients:
~ 2 eggs
~ 1/4 cup of plant mylk (I used almond mylk)
~ 1 and 1/2 Tablespoons of vanilla extract
~ 2 Tablespoons of Rice bran oil
Method:
Preheat your oven to 180 Degrees Celsius. Grab a 12 hole muffin tray and fill with patty liners (I use silicone as they are easy to slide the cupcakes out of).
Add the dry ingredients into a medium sized bowl. Stir with a spatula until combined.
Add all the wet ingredients into a large bowl and stir with a whisk until combined. Add the dry ingredients into the wet and mix with a spatula until fully combined.
Fill each patty liner until the are 3/4 full. Place into the oven for 15-18 minutes (depending on how hot your oven gets).
Once done, leave to cool for 5-7 minutes. Then slide the cupcakes out of the patties or leave them in the patty liners if you would like to! Serve warm or cold and Enjoy!
Link to Instagram: https://www.instagram.com/p/CCnows-JY4Z/?utm_source=ig_web_copy_link
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