2cups (296g)gluten free flour (I use Bob's Red Mill 1 to 1)
2teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonsalt
¼cup (60ml)vegetable or canola oil
½cup (100g)brown sugarpacked
2tablespoonsBob's Red Mill Egg Replacermixed with 4 tablespoon water
1cup (240ml)cream sodaroom temperature
For the frosting:
1cup (226g)unsalted butterroom temperature
½cup (106g)brown sugarpacked
2teaspoonsvanilla extract
2cups (227g)powdered sugar
2-4tablespoonswhole milkroom temperature
Instructions
For the cupcakes:
Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a larger bowl, combine the oil with the brown sugar. Add the prepared egg replacer and mix until combined. Stir in half of the flour mixture, then add the cream soda, and finish with the rest of the flour mixture. Mix well.
Fill the cupcake liners about ⅔ full with batter (2 tablespoons of batter per liner). Bake for 15-18 minutes, or until a toothpick inserted into the centers comes out clean. Cool in the pan for 5 minutes, then transfer to a cooling rack and cool completely before frosting.
For the frosting:
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter with the brown sugar until creamy. Add the vanilla extract.
Gradually add in the powdered sugar while continuing to mix on low speed. Add the milk, one tablespoon at a time, until you have the desired consistency.
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.