St-Patrick’s Day Gluten Free Vanilla Cupcakes

Happy St-Patrick’s Day! Hope you are having a fun day. Around here, we are turning foods green, giving our part-Irish kids lots of kisses and having a cupcake party.  Little A. sure loves this day, he always  gets lots of handshakes and high fives – dressed in green, wearing St-Patty’s buttons and attracting more attention because of his ginger hair. The green cupcakes were his idea and now that they are cooled and iced, he’s ready to dig in!

It’s up to you whether to use traditional buttercream icing or sub the butter for virgin coconut oil. At the right temperature, virgin coconut oil has the same consistency as butter and works equally well. Mixed with icing sugar, vanilla extract, and a few drops of green food dye (or matcha green powder) and you’ve got a perfectly delicious green icing to top these sweet, classic vanilla gluten-free cupcakes.

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St-Patrick’s Day Gluten Free Vanilla Cupcakes

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• Author: Emily Smith
• Yield: 10 1x

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Description

Scrumptious vanilla cupcakes get a green makeover for St-Patty’s Day!

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Ingredients

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• 1/4 cup of virgin coconut oil (or butter)
• 1/2 cup coconut sugar (or regular sugar)
• 2 eggs, lightly beaten
• 1 Tablespoon pure vanilla extract
• 1 cup of brown rice flour
• 1/2 cup of white rice flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup of unsweetened almond or coconut milk
• 15 drops of green food colouring or 2 teaspoons matcha green powder

Coconut oil buttercream

• Makes about 2 cups (lots of icing!)
• 1/2 cup coconut oil
• 4–6 cups confectioners’ sugar
• 1 teaspoon vanilla or coconut extract
• pinch salt
• 10 drops of green food colouring

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Instructions

1. Preheat oven to 350F.
2. Line 12-section muffin pan with paper liners;
3. In a mixing bowl, combine virgin coconut oil (at creamy consistency) and sugar and beat until smooth sugar begins to dissolve a bit.
4. Add eggs and vanilla; stir until mixture is uniform.
5. In a separate bowl, whisk flour, baking powder and salt.
6. Add half of flour mixture to sugar mixture; stir.
7. Pour in milk; stir, then add remaining flour and stir until batter is smooth.
8. Spoon batter into prepared muffin tins.
9. Bake 15 minutes, just until cupcakes rise and turn light golden brown on top.
10. Remove from oven to cool, then frost as desired.

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Emily Smith

Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy. 

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