Gluten-Free Fourth of July Cupcakes

4th of July almond cashew milk dairy free gluten free nut milks vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

A real treat for any party! Add some white, blue, red and some us flags and these are perfect for a 4th of July gathering. These cupcakes are gluten-free, vegan and delicious- made with almond cashew milk prepared in the NutraMilk in just minutes. Enjoy!

 

INGREDIENTS

  • 1 cup (250ml) plant-based milk made with the NutraMilk (I used almond-cashew)
  • 1 tbsp. apple cider vinegar or lemon juice or white vinegar
  • ¾ cup (150g) sugar
  • ½ cup (125ml) vegetable oil (such as sunflower or rapeseed)
  • 1 tsp vanilla extract
  • 1 ½ cups (175g) gluten-free flour
  • 2 tsp baking powder
  • ¼ tsp salt

For almond cashew milk

  • ½ cup (75g) almonds
  • ½ cup (75g) cashews
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional) 

INSTRUCTIONS

For almond cashew milk

  • Start by making fresh almond cashew milk with the NutraMilk:
    • Place almonds and cashews in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk. 
  • Preheat oven to 175C / 350F and line a muffin tray with paper liners.
  • In a large mixing bowl, add the dairy free milk and stir in the vinegar, then set aside for 3 minutes to create vegan ‘buttermilk’. It may curdle slightly depending on the dairy free milk used, and this is absolutely fine.
  • Using a whisk or electric mixer, beat the sugar, oil and vanilla into the buttermilk for a couple of minutes until the sugar has dissolved.
  • Sift in the flour, baking powder and salt, and gently stir it into the mixture with a wooden spoon or spatula. Take care not to over mix, but ensure there’s no visible flour.

  • Spoon or pour the batter into the prepared muffin tray to fill each cup ¾ full.

  • Bake for 15 minutes, or until an inserted skewer comes out clean.

  • Let the cupcakes cool for 5 minutes in the tray then carefully transfer to a wire rack to cool completely.



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