Desserts
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Makes 12 standard cupcakes or 42 mini cupcakes.
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Makes 12 standard cupcakes or 42 mini cupcakes.
These cupcakes pair very nicely with our Dairy-Free Vanilla Frosting.
Nutritional analysis per standard cupcake:Calories 396 (22% from fat)
carb. 77g
pro. 4g
fat 10g
sat. fat 1g
chol. 0mg
sod. 359mg
calc. 50mg
fiber 2g
carb. 77g
pro. 4g
fat 10g
sat. fat 1g
chol. 0mg
sod. 359mg
calc. 50mg
fiber 2g
Ingredients
- nonstick cooking spray
- 2cups sorghum flour
- 1cup potato starch
- ½cup arrowroot starch
- 1tablespoon baking powder
- ½teaspoon baking soda
- 1teaspoon xanthan gum
- 1teaspoon kosher salt
- 1½ cups agave nectar
- ½cup olive oil
- ¾cup butternut squash purée
- 2tablespoons pure vanilla extract
- 1teaspoon white vinegar
Preparation
- Preheat oven to 350°F. Lightly coat a full or
- mini muffin pan with cooking spray. Cupcake
- liners may be used (these may also be sprayed
- so that the liners cleanly come off the
- cupcakes).
- Put the flour, starches, baking powder, soda,
- xanthan gum and salt into the Cuisinart® mixing
- bowl. Attach the flat mixing paddle and stir on
- Speed 2 to sift the ingredients together.
- Scrape the entire bowl well.
- With the mixer running on same speed, add
- the remaining ingredients, in the order listed,
- and mix until all ingredients are incorporated.
- Scrape the entire bowl to ensure all of the
- ingredients are evenly incorporated.
- Scoop batter into prepared muffin pans. Bake
- until golden and a cake tester comes out clean,
- about 30 minutes for regular-sized muffins, 15
- minutes for minis. Remove from oven, cool in
- pans on a wire rack until cool to touch and
- then transfer cupcakes to a wire cooling rack
- to cool completely before frosting.
