Thursday, December 5, 2013

Gluten Free Vegan French Toast Cupcakes

 Being Gluten free and Dairy intolerant can be tough this time of the year with so many holiday desserts all over the place containing wheat and dairy. But, today I present you with this delicious recipe for gluten free Vegan french toast cupcakes! Also, with a streusel crust and maple syrup frosting!  Sounds like heaven right?  Well it tastes like heaven too! 


The Streusel
1/2 cup brown sugar, packed  
1 tbs sugar
1/2 cup gluten free all purpose flour 
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tbs cold vegan butter 
 The Cupcakes
1 and 1/2 cups gluten free all purpose flour 
~ 1/2 cup quinoa flour
~ 1 cup sweet sorghum flour
~ 2 cups sugar 
~ 1 tbs baking powder
~ 2 teaspoons cinnamon
~ 1/2 teaspoon nutmeg
~ 1 teaspoon salt
~ 1 cup vegan butter
~ 1/2 cup soy milk
~ 3 bananas
~ 1 tbs vanilla 

 The Frosting
~ 1/2 cup vegan butter 
~ 1 teaspoon vanilla 
~ 1/4 teaspoon salt
~ 1/4 cup maple syrup  
~ 1/2 tbs soy milk
~ 1/2 cup sugar 
~ 1 cup confection sugar       
~ 1/2 cup brown sugar

First make the streusel: Combine the brown sugar, sugar, gluten free flour,cinnamon, and salt in medium size bowl.

 On a separate plate chop the vegan butter. I used Earth Balance vegan buttery sticks.

Then, mix the butter with the dry mixture until fully combined (It should look like the picture below).  Cover the mixture and stick in the fridge.

Now start on the cupcakes: preheat the oven to 370 degrees F.  In a large bowl mix gluten free flour, quinoa flour, sorghum flour, sugar, baking powder, cinnamon, nutmeg, and salt.  The brand that I used for the sweet sorghum flour, gluten free all purpose flour, and quinoa flour is Bob's Red mill.  Also the sugar I used was Woodstock organic cane sugar


Now add in the wet ingredients; 3 bananas, vegan butter, soy milk, and vanilla.  The soy milk I used was Westsoy low fat vanilla soy milk.      

Mix until fully combined (It should look like the picture below).

Now line 2 baking pans with cupcake liners and spray with non stick oil (a lot).  Then, put  3 tbs of batter in each liner.

Take the streusel out of the fridge and cover the top of each cupcake with it. Put one pan into the oven for 20 min at 370 F, but keep checking them because they may be too cooked or too raw at 20 min. 

While the cupcakes are baking start on the icing: Chop the vegan butter and beat on high until it looks like the picture below.

Now you add in the soy milk, sugar, confection sugar, brown sugar, maple syrup, vanilla, and salt to the mixture.  Beat on high until it looks like the picture below.  This should take 2-5 minutes.  Then place in the fridge until the cupcakes are ready to ice.

When the cupcakes come out of the oven they should look like the picture below, wait for them to cool completely before icing.

Take the icing out of the fridge and spread on the cupcakes with a knife.  Sprinkle on some cinnamon sugar and your done! 

These cupcakes are like french toast but better with cinnamon and maple syrup frosting!!  A great dessert to bake for a holiday party or maybe even one day for breakfast, (I mean they are french toast cupcakes)!  These are so delicious and come out perfect every time.  Happy cooking! 


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