These were originally meant to be a seasonal treat in the fall and winter, but we got too attached to them to stop making them when spring came, and our customers breathed a huge sigh of relief. Cinnamon cake with a nice big swirl of maple frosting on top and a little sprinkle of cinnamon sugar. I don’t blame everyone for losing their minds over this one.
Ingredients
- 1½ cups Bob’s Red Mill garbanzo and fava flour
- ¾ cup potato starch
- 0.33 cup + 1 tablespoon arrowroot starch
- 1 tablespoon + A teaspoon ground cinnamon
- 1 tablespoon gluten-free baking powder
- 1½ teaspoons sea salt
- ¾ teaspoon xanthan gum
- ¼ teaspoon baking soda
- 1 cup agave nectar
- ¾ cup rice milk
- ½ cup + 1 tablespoon unsweetened applesauce
- ½ cup canola oil
- 2 tablespoons vanilla extract
- 1 batch maple buttercream frosting (2 batches if using a piping bag for big swirls of frosting)
- ¼ cup organic sugar
How to Make It
- Preheat the oven to 325°F. Line 18 muffin cups (you’ll need two 12-cup muffin pans) with paper liners.
- In a large bowl, sift together the flour, both starches, 1 tablespoon cinnamon, baking powder, salt, xanthan gum, and baking soda. Whisk to combine.
- In a medium bowl, whisk together the agave nectar, milk, applesauce, oil, and vanilla. Add the wet ingredients to the dry ingredients. Using a spatula, mix batter well, then let it sit for about 10 minutes to rise.
- Pour batter into each liner to about two-thirds full. Bake for 20 to 24 minutes until a knife or toothpick inserted in the centre of a cupcake comes out clean. The cupcakes will be lightly golden on top. Cool completely at room temperature.
- Combine the sugar with ½ teaspoon cinnamon. Frost the cupcakes with the maple buttercream. Sprinkle a little cinnamon sugar on top of each frosted cupcake and serve.
