Gluten-free Birthday Party Menu: Vegan Meyer Lemon Cupcake Recipe

Last weekend on the 17th of July, Baby Yum and I celebrated our respective birthdays with a lovely birthday party full of friends, food, and celebration. It was her first birthday, and it was my… well, let’s just say it was NOT my first birthday. However, it was my first birthday with a darling baby daughter by my side. As usual, I cooked way too much, but since leftovers are lovely things, I didn’t worry too much about it.

Our gluten-free birthday menu included:
Pickled asparagus
Gluten free crackers and red peppers with baba ghanoush or hummus
Grilled asparagus and mushrooms
Roasted lemon eggplant slices with tahini sauce
gluten-free vegan onion rolls
non-veg barbecue
Indian Veg Rajma Chili
Vegan Meyer Lemon English Muffins with homemade Meyer Lemon Marmalade
And not 1 but 3 kinds of gluten-free cupcakes: chocolate, vanilla, and meyer lemon

Wish you could have joined us! The meyer lemon cupcakes were a success, and I thought I would share them here with you. Note that they are similar to my earlier vanilla cupcake recipe but do not contain millet flour.

Here’s some pictures of the festivities:

Gluten Free Vegan Sorghum Meyer Lemon Cupcake Recipe
1 cup hemp milk or other alternative milk
1 1/2 tsp. apple cider vinegar
1 cup sorghum flour
1/4 +1 tbsp cup arrowroot starch or tapioca starch
1 tsp. xanthan gum
2 Tbsp. arrowroot starch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
3/4 cup sugar
2 tsp. vanilla extract
1 1/2 tsp lemon extract
1 tbsp. lemon zest (try meyer)
Preheat oven to 350 and line muffin pans with cupcake liners.

Whisk in your apple cider vinegar into your hemp milk and let sit for a few minutes. It won’t curdle much, if at all, but that is ok. If you use another milk like soy it will curdle more and you can use less vinegar.

Beat together your vinegar milk mixture with oil, sugar and extracts. Sift in your flours, xanthan gum, arrowroot starch, baking powder, baking soda and salt and gently stir them in together. Add your lemon zest as the batter begins to come together.

Pour your batter into the cupcake liners and bake for 22 minutes. Cool on a cooling rack and frost right away! They will be more delicate the next day. Refrigerate or freeze if desired.

I frosted this with a combination of Earth Balance Soy-free margarine and sunflower-palm oil shortening whipped with vanilla and confectioner’s sugar. Alternate adding small amounts of meyer lemon juice (if available) with meyer lemon zest (if available) as you add the sugar.

Keeps well frosted overnight in a cupcake keeper.

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9 Responses to “Gluten-free Birthday Party Menu: Vegan Meyer Lemon Cupcake Recipe”

  1. Valerie (m.) Says:

    Happy Birthdays!!

  2. Happy Birthday to you both! Those look great, and your little girl is adorable. I hope to get one of those myself soon…

  3. Sounds really yummy!

  4. Wow, that sounds like one amazing party! Happy birthday to you both!

  5. susan, australia Says:

    Dear Big and Little Yum

    Happy Birthdays! A delightful birthday table.

  6. Those lemon cupcakes sounded soooo yummy; then I saw the pictures of baby Yum. Anyone can make cupcakes but baby Yum’s are much more special. She’s a-dorable! Happy Birthday to you both.

  7. What a feast! (And happy belated b-day :)) Thanks for the cupcake recipe, they sound delish!

    ~Aubree Cherie

  8. Happy Birthday to you and your very pretty daughter; what a great thing to share birthdays and eat cupcakes!

  9. Happy Birthday to you both!!!!

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