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    Home » Recipes » Dessert

    Published: Sep 10, 2014 · Updated: Sep 10, 2014

    Vivid Vanilla Cupcakes

    vivid vanilla cupcakes 5

    I have been holding onto a wonderful secret the past week or so. I received an amazing cookbook from an even more amazing woman/mother. Debbie Adler is the owner of a popular allergen-free, vegan bakery , Sweet Debbie's Organic Cupcakes located in Los Angeles. And she now has her own cookbook filled to the brim with great recipes that are allergy-free and vegan! 

    She began this method of baking when she found out her son was allergic to "every food in the USDA pyramid" and soon realized that your basic grocery store doesn't supply the foods with ingredients that her son could safely eat. That is when she decided to take matters into her own hands and developed recipes her son could enjoy without fear. 

    Now, I am no vegan and I am blessed to have no allergies either. But, I admire vegans and their way of life whether through their own beliefs or health related reasons. And for those with allergies, my heart truly goes out to you. I can only imagine how hard it must be to live in a world where most things are processed and the endless reading of ingredients on nutrition labels only to be disappointed. My youngest brother had health issues when he was very young and for a long time we thought his issues were nutrition related and we had to go on a strict diet of allergy-free food and I remember searching and searching every where for dairy free cheese, rice milk, and other such foods. It was frustrating.

    But, after thumbing through this book and doggy eared basically all the pages of recipes I wanted to try I decided on one after the book's namesake: cupcakes. I knew it when I saw it: Vivid Vanilla Cupcakes. I swear, these are the cleanest cupcakes you will ever eat and SO GOOD! All fresh ingredients and I was thrilled to see that I could use fresh vanilla beans as I have never had the opportunity to play with them before in my baking! 

    Another thing I absolutely LOVED about this book is how informative it is. I mean she includes great tips on working with all the ingredients she uses in this book, nutritional information, and even includes great resources to where to find some of these ingredients! 

    Click below if you are interested in having this book on your own shelf! 

    Now without further ado, CUPCAKES!!!

    I am seriously craving another one right now!

    vivid vanilla cupcakes 7

     

    Yields: 12

    "Nutrition Information per serving ( 1 cupcake): 190 calories, 9g of total fat, 0.0mg cholesterol, 22g carbohydrates, 130mg sodium, 2g fiber, 2g protein, 6g sugars" 

    You Need:

    12 standard baking cups

    ¾ cup unsweetened plain rice milk

    1 teaspoon of apple cider vinegar

    2 cups of all- purpose gluten-free flour

    1 ¼ teaspoon of sodium free baking powder

    ½ teaspoon baking soda

     ½ teaspoon of guar gum

     ¼ teaspoon  fine sea salt

    ¼ cup grape seed oil

    ¼ cup coconut nectar

    1 tbs vanilla extract

    ⅜ teaspoon stevia powder

    ⅓ cup of vegan soy free plain yogurt

    ½ vanilla bean cut in half lengthwise and seeds scooped out

    Vanilla Frosting: 

    2 ½ cups powdered erythritol

    6 tbs warm vanilla rice milk

    2 tbs coconut oil

    ¼ teaspoon fine sea salt

    ½ vanilla bean , cut in half lengthwise and seeds scooped out and reserved

    Directions:

    Preheat oven to 325 and line cupcake tin with baking cups 

    Mix together rice milk and vinegar in a measuring cup

    Whisk together flour, baking powder, baking soda, guar gum, and salt in a large bowl. Make a well at the center

    Add the grape seed oil, coconut nectar, vanilla, and stevia to the flour mixture and stir to combine. 

    Mix in the rice milk mixture and stir until mixed through

    Stir in the beans and yogurt to the mixture

    vivid vanilla cupcakes 2

    Pour the batter into the baking cups. Each cup is two-thirds full

    vivid vanilla cupcakes

    Bake in oven for about 15-16 minutes

    Let cupcakes cool completely

    vivid vanilla cupcakes 3

    Make the frosting by mixing the rice milk and erythritol in a medium sized bowl. Then add coconut oil and salt. 

    Frost the cupcakes.

    If not eating them right away, leave unfrosted and store in an air tight container in the refrigerator. Leftover frosting can be kept in the fridge for 4 weeks. 

    vivid vanilla cupcakes 6

     

    vivid vanilla cupcake 4

     

     *I received this cookbook as compensation for my time. The recipe was used with permission from the author, but my opinion on this recipe ( as always) are my own 🙂

    Vivid Vanilla Cupcakes
     
    Recipe Type: Dessert
    Cuisine: Baked Goods
    Author: Amanda aka The Kitcheneer
    Serves: 12
    Ingredients
    • 12 standard baking cups
    • ¾ cup unsweetened plain rice milk
    • 1 teaspoon of apple cider vinegar
    • 2 cups of all- purpose gluten-free flour
    • 1 ¼ teaspoon of sodium free baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon of guar gum
    • ¼ teaspoon fine sea salt
    • ¼ cup grape seed oil
    • ¼ cup coconut nectar
    • 1 tbs vanilla extract
    • ⅜ teaspoon stevia powder
    • ⅓ cup of vegan soy free plain yogurt
    • ½ vanilla bean cut in half lengthwise and seeds scooped out
    • Vanilla Frosting:
    • 2 ½ cups powdered erythritol
    • 6 tbs warm vanilla rice milk
    • 2 tbs coconut oil
    • ¼ teaspoon fine sea salt
    • ½ vanilla bean , cut in half lengthwise and seeds scooped out and reserved
    Instructions
    1. Preheat oven to 325 and line cupcake tin with baking cups
    2. Mix together rice milk and vinegar in a measuring cup
    3. Whisk together flour, baking powder, baking soda, guar gum, and salt in a large bowl. Make a well at the center
    4. Add the grape seed oil, coconut nectar, vanilla, and stevia to the flour mixture and stir to combine.
    5. Mix in the rice milk mixture and stir until mixed through
    6. Stir in the beans and yogurt to the mixture
    7. vivid vanilla cupcakes 2
    8. Pour the batter into the baking cups. Each cup is two-thirds full
    9. vivid vanilla cupcakes
    10. Bake in oven for about 15-16 minutes
    11. Let cupcakes cool completely
    12. vivid vanilla cupcakes 3
    13. Make the frosting by mixing the rice milk and erythritol in a medium sized bowl. Then add coconut oil and salt.
    14. Frost the cupcakes.
    15. If not eating them right away, leave unfrosted and store in an air tight container in the refrigerator. Leftover frosting can be kept in the fridge for 4 weeks.
    Serving size: 1 Calories: 190 Carbohydrates: 22g Sugar: 6g Sodium: 2g Fiber: 2g Protein: 2g Cholesterol: 0
    3.2.2802

     

     

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    Reader Interactions

    Comments

    1. IHeartVegetables says

      September 12, 2014 at 8:19 am

      Wow that looks like a great cookbook! I'm not a vegan anymore but I still enjoy making vegan recipes!

      Reply
    2. Nutmeg Nanny says

      September 12, 2014 at 4:04 am

      These look so delicious! I love vanilla 🙂

      Reply
    3. Cravings of a Lunatic says

      September 12, 2014 at 2:37 am

      These are some seriously amazing cupcakes. Nice to know there are cookbooks out there that address allergies too.

      Reply
    4. Cooking In Stilettos (@cookinstilettos) says

      September 11, 2014 at 11:22 pm

      My bff's son has a slew of allergies - I wish this book was out when he was born - there was so much she didn't know about what to make, etc. Will have to get her a copy of this cookbook. Those cupcakes look amazing!

      Reply
    5. tortadellafiglia says

      September 11, 2014 at 12:29 pm

      Wow! You made my day with this recipe! I love it!

      Reply
    6. [email protected] Mom says

      September 10, 2014 at 12:44 pm

      Cutest little cupcakes I've ever seen, love me some vanilla bean!

      Reply
    7. Kim (Feed Me, Seymour) says

      September 10, 2014 at 12:41 pm

      I'll take three of these cupcakes, thanks! 🙂

      Reply
    8. ashley says

      September 10, 2014 at 11:44 am

      This sounds like a great cookbook! Love the cupcakes!! Pass a couple my way 🙂

      Reply
    9. ecavalla says

      September 10, 2014 at 10:33 am

      What a great cookbook- and this cupcakes look so good!

      Reply
    10. Crystal Barrett says

      September 10, 2014 at 9:56 am

      I don't think you can ever go wrong with cupcakes!! I could eat your whole batch 🙂

      Reply

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    Hi! I'm Amanda. Nice to Meet You! TI am a full time systems engineer by day and recipe developer/food photographer by night (and weekends). My husband Jake and I live in Virginia. Favorite things are books, traveling, and coffee ☕️.

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