recipes
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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
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 fine sea salt
- 1½cups agave nectar
- ½cup olive oil
- ¾cup butternut squash purée
- 2tablespoons pure vanilla extract
- 1teaspoon white vinegar
Preparation
- Lightly coat a standard 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 chef’s whisk and select the Dry Ingredient Mixing program.
- With the mixer running on Speed 3, add the remaining ingredients, in the order listed, and mix until all ingredients are incorporated. Scrape the entire bowl to ensure all 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.
