Spice Cupcakes with Cinnamon Icing
These Cinnamon Spice Cupcakes are a hit every time I bake them for an event. Due to food allergies, my baking is always wheat free, gluten-free, egg free, dairy free, peanut free and tree nut free. When I make these cupcakes, inevitably someone who does not have dietary restrictions never misses a single ingredient and asks me for the recipe. Here it is!
Spice Cupcakes
Ingredients
- 2 ¼ cup oat flour
- 1 cup sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground allspice
- 1/8 tsp. xantham gum
- 1/3 cup oil
- 1 tsp. apple cider vinegar
- 1/2 tsp. vanilla
- 1 cup cold water
Directions
- Preheat oven to 350°F.
- In a large bowl, add oat flour, sugar, baking soda, salt, allspice and xantham gum.
- In a separate bowl or (measuring cup to save having to clean another bowl), mix the oil, vinegar and vanilla.
- Add the oil mixture along with the water to your dry ingredients.
- Mix well.
- Line your muffin tins and fill each one about 1/2 way.
- Bake for 16 to 20 minutes.
Cinnamon Icing
Ingredients
- 1 lb Confectioners sugar
- 2 tbsp. Earth Balance soy free buttery spread (or non-dairy shortening of your liking)
- 1/3 cup of rice milk (or milk substitute of your liking)
- 3/4 tsp. cinnamon
- 1/2 tsp. vanilla
- 1/4 tsp. salt
Directions
- In a large bowl mix the ingredients listed above.
- Add more rice milk if you want thinner icing.
- Spread or drizzle over your cupcakes.
- Sprinkle cinnamon on top of each cupcake (optional).
That’s My Plate of View! Enjoy!
my plate of view 