Vickys Vanilla Cupcakes, Gluten, Dairy, Egg & Soy-Free

• 230 grams Gram / chickpea flour
• 140 grams potato starch (not flour)
• 60 grams arrowroot / cornstarch
• 1 tsp xanthan gum
• 1/2 tsp baking soda / bicarb of soda
• 1 tbsp + 2 tsp gluten-free baking powder
• 2 tsp salt
• 150 ml olive or coconut oil
• 300 ml agave nectar
• 175 ml applesauce
• 1 1/2 tsp vanilla extract
• 225 ml hot water
• 1 grated zest of 1 whole lemon

1. Preheat your oven to gas 3 /170C / 325F and line 2 x 12 hole muffin trays with paper cupcake cases
2. In a bowl, mix together the flour, starches, xanthan gum, salt, baking powder and baking soda
3. Add the oil, agave, applesauce, vanilla, zest and hot water and stir until the mixture is smooth
4. Pour the mix into each case almost to the top.
5. Bake for 15 minutes then turn the tins around and bake a further 8 minutes.
6. The cakes should be golden and firm when you press lightly on top
7. Let the cakes stand in the tins for 20 minutes then transfer to a wire rack to cool completely
8. Store in an airtight container in the fridge for up to 3 days

flour, starch, arrowroot, xanthan, baking soda bicarb of soda, salt, olive, nectar, applesauce, vanilla, water, lemon

Taken from cookpad.com/us/recipes/335508-vickys-vanilla-cupcakes-gluten-dairy-egg-soy-free (may not work)