These are amazingly easy tasty treats that are great for birthdays, parties or just any ol’ day! The final recipe for these delicious cupcakes is extremely easy and very rewarding, not to mention fluffy, light and moist. Can’t beat those qualifications!
I always have fun with my daughter, Miranda Jade of Miranda Jade Bakeshop when we work on our gluten free desserts and baked goods. Using her decorating skills enables me to make a mess at testing recipes and turning the final cake or cupcake over to her to work her magic. We eat with our eyes too so I like things I make to not just taste good but also to be visually appealing. Just because it is paleo doesn’t mean it has to look like an actual caveman made it and taste like a “wannabe” treat! Heck no!
This recipe was slightly changed from the original White Cupcakes on the Almond Glory website, which is listed below. It had a bit too much sugar and milk. Both ingredients I try to avoid as much as possible. Hence, you can enjoy this dairy-free and almost sugar-free recipe – no white sugar for sure! I don’t usually use sugar in my recipes but I do occasionally make one with a tad bit.
I almost always put my healthier recommendations for sugar substitutions by the ingredients list. In this recipe I used date sugar and brown Lakanto. I use the Almond Glory Mix in this recipe which is always a flavor favorite, great texture as well and just a terrific healthy alternative to a carb-loaded unhealthy stop at the neighborhood corner store.
Make plenty ahead of time and freeze extra. These freeze quite impressively well.
Almond Glory recipes are located here: almondglory.net/recipes.htm. The original recipe is under White Cupcakes but they do NOT turn out white so the title is a bit misleading. Just a heads up for all you “ Snow White” cupcake lovers…. 🙂
This recipe is very easy and very rewarding, not to mention fluffy, light and moist. It is great for birthdays, parties or any day! This recipe was changed from the original, which had a bit too much sugar and milk. Both ingredients I try to avoid as much as possible.
- 6 egg whites
- 1 cup almond milk (or regular milk) minus 1 tablespoon
- 1 tablespoon melted butter
- 1 1/2 tablespoons distilled white vinegar
- 1 tablespoon vanilla
- ½ cup walnut oil
- 3 ½ cup Almond Glory Mix
- 1 ¼ cup sugar of choice (I use 1 cup date sugar and ¼ cup brown Lakanto)
- 1 teaspoon baking soda
- Preheat oven to 350° F.
- Mix egg whites, milk, butter, vinegar, vanilla, and oil in a bowl – let sit and curdle.
- Put Almond Glory Mix, sugar and baking soda into mixer – mix thoroughly.
- Add curdled egg mixture to dry mixture.
- Mix until batter is thick and pulls from the sides of the bowl (do not over mix).
- Spoon cupcake batter into lightly sprayed paper liners until ½ to 2/3 full.
- Bake at 350°F for 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Cool completely.
- Frost or decorate as you wish. Try my Maple Fluff Frosting!