Gluten Free Easter Basket Cupcakes

Today we have an Easter treat for you, a guest post from one of our favorite gluten free bakers, Jules Shepard from Jules Gluten Free! Take it away Jules!

So it’s nearly Easter, and I’m all about cake right now, so I got to thinking that Easter cupCAKES would be just right! I just used my base cake recipe and used all natural food coloring to dye some coconut flakes and frosting… used gluten-free jelly beans (Surf Sweets brand are vegan!) and GF sprinkles, and this fun Clif Kid Organic Twisted Fruit ropes (yep- GF & vegan! Or try licorice!) for the handles, adorned a few with Peeps (vegan alternative: Try the ‘Easter Peepers & Skippers” from Sweet and Sara) and I suddenly had some of the cutest little cakes I’ve ever made! Super easy, super cute and super yummy! Have fun making and eating them!

3 cups Jules Gluten Free™ All-Purpose Flour
1 Tbs. gluten-free baking powder
1/4 cup non-dairy powdered milk (like Vance’s DariFree™ Powder)
1/4 tsp. salt
1/2 cup Earth Balance® Buttery Sticks
2 cups granulated cane sugar
4 Tbs. arrowroot powder
4 Tbs. applesauce
2 tsp gluten-free vanilla extract
1 cup soy milk

*Note* – to make a delicious chocolaty version of this cake, simply add the following ingredients:
1/4 cup cocoa powder
Replace the 1 cup of soy milk listed with 1 1/4 cup Earth Balance® Organic Chocolate soy milk

This recipe only includes the cake portion, for delicious frosting ideas, see the ‘Related Posts’ down at the bottom.

Pre-heat oven to 350F (static) or 325F (convection). Spray two 9-inch round cake pans with non-stick cooking spray and dust entire surface lightly with Jules Gluten Free™ All-Purpose Flour. To make cupcakes, oil or line cupcake pans with cupcake papers (Makes approximately 28 cupcakes).

Whisk together the flour, powdered non-dairy milk, arrowroot powder, baking powder and salt and set aside.

In a large mixing bowl, combine the Earth Balance® Buttery Sticks and sugar and beat well with your mixer’s paddle attachment, until the mixture is very light and fluffy (approximately 3-4 minutes). Add the applesauce and vanilla and beat a bit more. Slowly add the soy milk, alternating with the flour mixture and beating in between the additions. Beat until smooth and pour into the prepared pans.

For cakes, bake for 30 minutes, turning the pans half-way through if using convection setting; for cupcakes, test after 20 minutes for doneness. To test the cakes for doneness, insert a cake tester or toothpick in the middle of each cake and be sure it comes out clean, with very few crumbs attached. The cakes will also begin to pull away slightly from the sides of the pans. Add time if necessary to fully bake the cakes.

When done, turn off the oven and leave the oven door open to let the cakes cool slowly there for 5 minutes or so, then remove the cakes to a cooling rack. After 15-20 minutes of total cooling time, gently invert the cakes to remove them from the pans, then flip gently back onto the cooling rack until fully cooled.

Frost the cakes only when fully cooled, or in the alternative, you may wrap the cakes with wax paper or plastic wrap and seal inside freezer bags to freeze or refrigerate until ready to use.

Top with frosting of choice and decorate with vegan & gluten-free candies!

For more of Jules’ delicious gluten free creations, visit her blog at:

What’s your favorite treat to enjoy around Easter? Let us know in the comments and we’ll pick one person from all who reply to win today’s Everyday Giveaway of FREE Earth Balance® coupons!

Related Posts:
Classic Buttercream Icing
Holiday Cookies with Bettercreme Frosting
Vanilla Cupcakes with Strawberry Buttercream Frosting
Citrus Cupcakes with Sweet Basil Buttercream Frosting
Tips for Cake Baking, from Batter to Frosting

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