2 perfect gluten and dairy free cupcakes. Brought to you by How Sweet It Is.
1 egg white
2 Tablespoons sugar
2 Tablespoons Grape Seed Oil
1 teaspoon vanilla
1/4 cup flour (I used Bob’s Red Mill GF mix)
1/4 heaping teaspoon of baking powder
pinch of salt
1 1/2 tablespoons milk (I used TJ’s coconut milk)
a nip (or two) of guar gum
Preheat oven to 350°. In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and oil and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between 2 cupcake liners.
Bake at 350 for 15-20 minutes, or until cake is set (mine took exactly 19 minutes). Let cool completely, then frost as desired. I may have skipped part of this step and ate my cupcake while it was still warm. So good.
Knitting Interrupted 