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My Berry Forest

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November 9, 2019 By Tiinatuuli Leave a Comment

VEGAN GLUTEN-FREE PEAR CUPCAKES

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Vegan gluten-free pear cupcakes Vegan gluten-free pear cupcakes with white chocolate frosting is a dreamy and delicious treat. With a soft cardamom spiced crumb and creamy sweet frosting, these cupcakes are perfect for fall and winter when craving something cozy.

The original recipe is from my talented friend Anni, @anninuunissa who just began her TV host career with her own cooking show! My son chose this dreamy cupcake recipe from Anni’s baking book which is full of amazing treats and also savory baked goods.

Vegan gluten-free cupcakes

My mom and I tested the recipe 4 times to get the perfect gluten-free and vegan version. Veganizing recipes is usually quite easy when the recipe calls for one egg like Anni’s does. On most occasions you can make the recipe as it is without the egg or perhaps add a little more liquid like yogurt or plant-based milk.

Making a cupcake recipe vegan AND gluten-free is a whole other game. We had to make a few adjustments to Anni’s recipe but making sure not to lose the essence:

Dry ingredients

  1. We used Viljatuote all-purpose gluten-free flour mix for best baking results. This flour mix is perfect for any kind of baking and especially good in cakes.
  2. Gluten-free flour mix alone isn’t enough. I also recommend adding more white rice flour although there’s already some in the flour mix. Adding more ensures a more fluffy light crumb. White rice flour is very light, almost powdery, and I find it a good substitute for wheat flour.
  3. We also adjusted the amount of baking powder, because gluten-free vegan baking usually calls for more rising agent. But not too much, because then it affects the flavor and does more harm than good.

Liquid ingredients

  1. Because the gluten-free flour mix contains psyllium it absorbs quite a lot of liquid in the batter. That’s why we added extra liquid: plant-based milk.
  2. We also added apple cider vinegar to the milk to make a vegan “buttermilk” type of liquid. Apple cider vinegar is what I suggest adding to cupcake and cake recipes, because it enhances the rising by helping activate the baking powder (or baking soda).
  3. In Anni’s recipe the butter and sugar are first whisked together until fluffy. We tried this method with these gluten-free vegan cupcakes but the cupcakes became too dense to our liking. So we used a method which always works in vegan baking: mixing sugar together with all other dry ingredients and adding liquid vegan butter (oil would work too) to the dry ingredients together with other liquids.
  4. One of the reasons I love this recipe so much is the pear puree added to the batter. When baking vegan I often use apple sauce, but pear puree is even better! The pear flavor is quite subtle, and it is very sweet. Together with ground cardamom and vanilla powder, these cupcakes taste heavenly!

I hope you will love this recipe as much as we do. Now let’s start baking! ♥

Vegan gluten-free pear cupcakes

Vegan gluten-free pear cupcakes

Tiina @myberryforest
Vegan gluten-free pear cupcakes with white chocolate frosting is a dreamy and delicious treat. With a soft cardamom spiced crumb and creamy sweet frosting, these cupcakes are perfect for fall and winter when craving something cozy. The recipe is adapted from Annin uunissa baking book.
Print Recipe
Prep Time 15 mins
Cook Time 35 mins
Course Dessert
Cuisine gluten-free, vegan
Servings 9

Equipment

  • Muffin pan and large paper cupcake forms

Ingredients
  

Vegan gluten-free pear cupcakes

  • 200 ml plant-based milk
  • 2 tsp apple cider vinegar
  • 130 grams all-purpose gluten-free flour mix
  • 55 grams light rice flour
  • 140 grams brown sugar
  • 2 tsp baking powder
  • 1,5 tsp ground cardamom
  • 0,5 tsp salt
  • 150 grams pear puree (pear sauce)
  • 100 grams melted vegan butter or neutral oil

White chocolate frosting

  • 100 grams vegan white chocolate Optional: coconut oil to help with the melting process
  • 50 grams soft vegan butter, room temp
  • 1 tsp vanilla sugar
  • 100 grams powdered sugar
  • 100 grams vegan cream cheese (neutral flavor)

Instructions
 

Vegan gluten-free pear cupcakes

  • Preheat oven to 356 F / 180 C.
  • Mix together milk and apple cider vinegar. Set aside.
  • Mix all dry ingredients: flours, sugar, baking powder, spices.
  • Add pear puree, liquid vegan butter or oil, milk + acv and mix until no clumps.
  • Spoon batter into cupcake forms, filling the forms about 3/4.
  • Bake in the oven mid rack for about 30 minutes or until toothpick test comes out clean.
  • Let chill on a baking rack.

White chocolate frosting

  • Melt white chocolate in a water bath. Add coconut oil to help the melting if it doesn't melt properly. Let cool.
  • Whisk together butter and vanilla sugar until creamy. This might take several minutes.
  • Add melted white chocolate little by little while whisking. Also add the powdered sugar and cream cheese little by little constantly whisking. Continue whisking until the frosting is creamy and smooth.
  • Pipe onto the cooled pear cupcakes and enjoy these sweet treats!

Notes

In the photos some of the cupcakes have a pumpkin spice frosting, which can be found in this recipe:
Pumpkin Spice Latte Sheet Cake
Keyword cardamom, cupcakes, pear

Vegan gluten-free pear cupcakes

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Filed Under: All recipes Tagged With: Annin uunissa, Vegan, cardamom, cream cheese, cupcakes, frosting, gluten free cupcakes, gluten-free, pear, vegan cupcakes

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Tiina Strandberg, author of Fantastic Vegan Cookies Cookbook

Hello and welcome to My Berry Forest! This is a safe and happy place, where I share what I’m baking and creating. I am the author of Fantastic Vegan Cookies, available for pre-order now! Read more about me.

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About Tiina

Tiina is a mom of three living in Southern Finland. She's a recipe & content creator, cookbook author and holistic health coach with a focus on plant-based foods.

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