Now that we have the best base ever for gluten free vegan yellow cupcakes, let’s see how many different cupcake shapes we can make out of them? Let’s ask the gluten free Owl Cupcakes how many? Hey, Mr. Owl…
So right now I am chuckling because it’s making think about the Tootsie Roll commericial where the little boy asks the owl how many licks does it take to get to the center. Wow, either my sense of humor has declined since I turned 37 yesterday (nice, cheap birthday boast that just happened) or it really is too early in the morning and I am halfway asleep still. Okay let’s get back to cupcake talk shall we? These cupcakes. THESE. Aren’t these gluten free Owls just the cutest things ever?! Man, I tell you, nothing gives me greater joy than to watch these creations come to life in my kitchen and the evolution of these owl cupcakes was just about the highlight. (Psssst, wait until you see the next lineup of cupcakes coming your way you this week. They’re JUST as cute!)
Now, I used these nondairy white chocolate coins that I bought on Amazon a while back for the dairy free white chocolate guide that I created for you a few months back. I didn’t have any store bought gf/vegan mini cookies on hand and hated the idea of running to buy some so I used what I had. The reason I bring this up is because you don’t have to buy the white chocolate coins just to use them in this recipe. You can use mini cookies, no problem! Or buy them and have them on hand for whatever else might come your way from here that will need them. You know I love working with white chocolate. And Christmas is coming soon, so…
Make this Thanksgiving holiday incredible fun with these gluten free Owl Cupcakes:Print
- 1½ c. Cara’s Light GF Flour Blend (or use store bought)
- ¾ c. granulated sugar
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. xanthan gum (omit if using a gf flour mix with it already included)
- ¼ tsp. sea salt
- ¾ c. nondairy milk
- 2 tsp. apple cider vinegar
- ⅓ c. vegetable oil
For the Frosting:
- ¼ c.nondairy butter
- ¼ c. non-hydrogenated shortening
- 2. c. powdered sugar
- ½ c. cocoa powder
- 1 Tbsp. nondairy milk
- 1 tsp. vanilla extract
For One Owl Face, You’ll Need:
- 2 dairy free white chocolate coins (or use gf/vegan mini cookies)
- 2 homemade googly eyes
- 3 cashews
- 6 almond slices
- Preheat your oven to 350 degrees. Line a muffin pan with 8-10 cupcake liners.
- In a medium bowl, whisk together the dry ingredients. Add all of the wet ingredients together and mix with a wooden spoon until a batter forms. Your batter should resemble a pancake batter. On the thicker side but not too runny.
- Pour the batter into the cupcake liners and bake for 15-20 mins. The baking time will vary based off of your oven but you will know they are ready when you touch the tops and they are firm.
- For the frosting, with an electric mixer, whip up the shortening and buttah together until fluffy. Add the powdered sugar and cocoa powder ¼ cup at a time. It will be clumpy.
- Add the vanilla and nondairy milk until nice and fluffy. If too runny add a tablespoon of powdered sugar until firm and fluffy. Add a tsp of nondairy milk at a time if too stiff.
- Make sure the cupcakes are completely cool before you frost them. Simply take a spatula, add a good heaping of frosting and smooth it down, leaving an indention in the middle. Add sprinkles on top. FROSTING TIPS: If you have troubles with spreading the frosting without taking the tops of the cupcakes off, try dipping the back of a spatula with warm water before spreading and/or freeze for 15 min. This will keep it from sticking to the frosting and break up the cupcake.
- Assemble the owl face and enjoy!
- Calories: 415
- Sugar: 30g
- Sodium: 185mg
- Fat: 18g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
Recipes notes for Gluten Free Owl Cupcakes:
If you are or have little ones allergic to nuts, you can replace the cashews and sliced almonds with sunflower or pumpkin seeds, gluten free pretzels (for the wings) or even your favorite allergen friendly candies. Enjoy!
Don’t forget to come back tomorrow. And the day after that. And the day after that. Last week I was a madwoman in the kitchen, creating TONS of new and fun ideas for celebrating Thanksgiving just for YOU. I cannot wait to share more!