gluten-free Ann love

One of my co-workers, a woman named Ann, was among those whose encouragement helped me transition to veganism more than she knows ūüôā (Just their excitement, recipe sharing, everything, it really made it easy.) At any rate, she has since gone gluten-free and I have been seeking out ways to still include her in my baking. We all need love. So I made some Ann Love.

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Ann Love: Gluten-Free Cupcakes
dense, spongy cakes perfect for piling on fresh fruit

1/2 c soy yogurt (choose your flavor; I used berry to go with the glaze)
1/2 c soy milk
1/4 c applesauce
3 T canola oil
3/4 c granulated sugar
2 tsp vanilla
1/4 c tapioca flour
2 T ground flaxseed
1/3 c masa harina (corn flour)
1/2 c white rice flour
1/2 c quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Heat oven to 350 and line your pan with 12 liners for full-sized cupcakes.  Combine wet ingredients (this includes sugar!)  Add tapioca flour and flaxseed; blend with a hand mixer for about one minute.  The tapioca should be dissolved and the mix will be thick and even. 

Sift in dry ingredients. ¬†Mix on high for about 2 minutes to ensure it’s thoroughly combined. ¬†Scoop with a muffin scoop into prepared papers as they don’t rise as high as glutenous cupcakes. ¬†Bake for about 20 minutes, depending on your oven. ¬†They will be golden and crisp on the outside with a nice sponge to it when you give ’em a poke. ¬†Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. ¬†Top if you like, and then of course, enjoy!

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More pics here.

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