ella

Talk about one adorable belly bump (oh good grief, my ovaries are starting to scream down below!), Ella of Pure Ella is one of those pregnant gals that makes it look effortlessly and is simply flawless. I just want to reach out and talk in my high-pitched baby voice to that belly (only with permission, of course). Yeah, I’m that crazy lady.

ella

 A bunch of ladies who know and adore Ella decided to put together a Virtual Gluten-Free Vegan Baby Shower for her since having one in person was unfortunately not an option (a shout-out to Meg of Beard and Bonnet for organizing all of this!). These dishes are a labor of love in honor of Ella’s to-be labor of love who is due next month. My choice in food? Gluten-free Vegan Lemon Blackberry Cupcakes (shocker that I chose to make a baked good, right?) These cupcakes are blended with fresh lemon juice and zest, filled with a homemade (easy too!) blackberry filling, and topped with a lemon-infused icing, tinted yellow from dry turmeric. Oh and there is a secret ingredient inside the batter that makes these moist…

 Lemon Blackberry Cupcakes (Gluten-Free Vegan) - Fork & Beans

Vegan mayonnaise.

These are actually the first cupcakes that I tried making with vegan mayo and I will say that they are my best to date. I didn’t lose you, now did I? I ‘ve had a really difficult time trying to get a good tasting gluten-free vegan vanilla cupcake so I thought it wouldn’t hurt to try the mayo technique. The great aspect of using a vegan mayo in baked goods is that it actually takes the place of the egg replacers and the oil.

*If this weirds you out too much, keep in mind that 1/4 c. of mayo subs out 1 egg or egg substitute. With most vegan cupcake recipes only two egg replacers are called for (which is where one part of the 1/2 c. mayo comes from). Instead just use two egg replacers of your choice. Check this post out for help. Since this recipe calls for 1 cup mayo total, the other 1/2 c. can be replaced with oil. I am not guaranteeing the same results this way however I am speculating that it should work out.

 Lemon Blackberry Cupcakes (Gluten-Free Vegan) - Fork & Beans

 

 

Gluten-free Vegan Lemon Blackberry Cupcakes
Serves 16
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Prep Time
10 min
Cook Time
20 min
Total Time
40 min
Prep Time
10 min
Cook Time
20 min
Total Time
40 min
Wet ingredients
  1. 1 c. vegan mayonnaise
  2. 1 c. granulated sugar
  3. 2/3 c. fresh lemon juice (approx. 3-4 lemons)
  4. 1/3 c. nondairy milk
  5. 1 tsp. vanilla extract
  6. zest from 2 lemons
Dry ingredients
  1. 3/4 c. superfine brown rice flour
  2. 3/4 c. white rice flour
  3. 3/4 c. arrowroot powder
  4. 1 tsp. baking powder
  5. 1/2 tsp. baking soda
  6. 1/4 tsp. salt
Instructions
  1. Preheat your oven to 350 degrees. Grease or line a muffin tin.
  2. In a medium bowl, whisk together all the dry ingredients.
  3. With an electric mixer on medium speed, beat the mayo and sugar together for 1 minute.
  4. Add the lemon juice, nondairy milk, vanilla, and zest and blend in until combined.
  5. Add half of the dry ingredients into the wet ingredients and beat in until combined. Repeat with the remainder dry ingredients.
  6. Pour batter into the muffin tin (you will need to work in batches as this recipe makes approx. 16 cupcakes, depending on the amount you place into the tin). Bake for 20-23 minutes or until the tops of the cupcakes bounce back nicely when gently touched.
Fork and Beans http://www.forkandbeans.com/
Lemon Blackberry Cupcakes (Gluten-Free Vegan) - Fork & Beans

 

Lemon Frosting and Blackberry Filling
Serves 16
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Cook Time
5 min
Total Time
15 min
Cook Time
5 min
Total Time
15 min
For the Lemon Icing
  1. 1 c. non-hydrogenated shortening
  2. 3 c. powdered sugar
  3. 2 Tbsp. fresh lemon juice
  4. 1/4 tsp. turmeric powder
For the Blackberry Filling
  1. 1/2 c. water
  2. 1/4 c. granulated sugar
  3. 2 c. fresh blackberries (or frozen)
  4. 1 Tbsp. lemon juice
  5. 2 tsp. cornstarch
For the Lemon Frosting
  1. Blend the shortening and 1 c. of powdered sugar with an electric mixer on medium-speed. Gradually add the sugar by the cup until fully incorporated.
  2. Throw in the lemon juice and turmeric and blend until just combined. Your frosting should be fluffy and thick.
For the Blackberry Filling
  1. In a small bowl, whisk together the cornstarch and lemon juice until there are no clumps. Set aside.
  2. In a medium saucepan, bring the water and sugar to a boil over a medium heat. Stir until the sugar has dissolved.
  3. Add the blackberries and simmer for 5 minutes or until soft enough to smash down with a wooden spoon. You want some chunks in there so it doesn't have to be perfectly smooth but you want it to be thick.
  4. Remove from heat and whisk in the cornstarch lemon juice mix until combined.
  5. Allow to cool.
  6. Cut out a 1" intact circle in the middle of the cupcake once they are completely cooled. Pipe the blackberry filling inside and then cover back with the intact cupcake circle.
  7. Pipe the frosting over the cupcake.
Notes
  1. Pipes 16 cupcakes.
  2. If you aren't piping the frosting, you might want to half the recipe.
Fork and Beans http://www.forkandbeans.com/
To see the entire spread of incredibly gluten-free vegan food goodness, check out all of these fabulous links:

Kris of 80 Twenty (Cilantro Jalapeno Hummus

Meg of Beard and Bonnet (Shower Worthy Tea Sandwiches)

Emma of Coconut & Berries (Strawberry Orange Rosewater Smoothie

Winnie of Healthy Green Kitchen (Vegan Vanilla Cupcakes )

Ashley of My Heart Beets (Artichoke Hummus)

Jenny of Nourished Kitchen (Cultured Coconut Milk & Mango Popsicles)

Gina of So…Let’s Hang Out (Cucumber Mint Limeade)

Beth of Tasty Yummies (Sprouted Hummus Cucumber Cups)

Rika of Vegan Miam (Sweet Potato Dumplings in Ginger and Jasmine Syrup {Tang Yuan})

Richa of Vegan Richa (Dark Chocolate Silk Pie) 

Gabby of The Veggie Nook (Lemon Poppyseed Truffles) 

Sherrie of With Food + Love (Blackberry + Mango Fruit Salad with Earl Grey Whipped Coconut Cream)

Sylvie of Gourmande In The Kitchen (Hibiscus, Strawberry, & Rhubarb Iced Tea)

 

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