Snickerdoodle Cupcakes (Vegan with a Gluten-Free Option)

Update as of February 2015: We have retested the recipe using all-purpose flour and it’s all set!

OK, this is my favourite thing I’ve ever come up with. EVER. If my future, hypothetical bakery had a signature item, I am positive this would be it. If you’re never had a snickerdoodle, they’re a soft, pillow-y plain cookie rolled in cinnamon sugar. A classic. If you’ve never had this cupcake (and only six people in the world have) then all I can say is that it is a very, very soft cupcake with a delicate hint of cinnamon. They also happen to be absolutely angelic to look at. Really in a word, heavenly.

As with all my cupcakes, I can’t guarantee the results unless you use my exact gluten-free flour mix, which is brown rice flour, potato starch and tapioca starch. Intuitively, you might assume white rice flour is better but it is not. It is more grainy and will lead to that odd, yucky texture gluten-free baked good tend to have. When you add that to the dry but somehow still heavy texture vegan cakes often have, you’ve got a bad mix. My cupcakes are better than anything I ever made before I started baking gluten-free and I’ve never had a single person disagree with that statement. I believe yours can be, too! So, let’s go! If you’re interested in using regular all purpose flour, the recipe works just perfectly!

Snickerdoodle Cupcakes
Makes 12

1/2 cup firm silken tofu
1/2 cup unsweetened non-dairy milk
1 1/2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 1/2 tablespoons cinnamon vodka (or sub 1/2 teaspoon cinnamon extract)
1 1/3 cup all purpose flour (my gluten-free mix is right here; use brown rice for the rice portion)
3/4 cup granulated sugar
1 1/4 teaspoons baking powder
1/8 teaspoon baking soda
Pinch of salt
1/2 cup non-dairy stick margarine, softened
1/4 cup unsweetened non-dairy milk

In a blender or food processor, blitz together the silken tofu, non-dairy milk, vinegar, vanilla and cinnamon vodka until smooth. Set aside. Preheat oven to 350 F. Using a hand or stand mixer, mix together the dry ingredients. Add the non-dairy margarine and mix until the batter resembles wet sand. Add the blended liquid ingredients and mix for several minutes, until smooth. Add the last 1/4 cup  of non-dairy milk, which will help to thin the batter out a little and beat until smooth, about two minutes on medium speed. Scoop two tablespoons into each muffin liner, or enough so it’s 2/3 full. Bake for 30 minutes, or until a little golden-brown on top and they spring back at your light touch. Let cool completely before frosting.

Snickerdoodle Frosting
Enough for 12 cupcakes

1/2 cup non-dairy margarine, softened
1/4 cup non-dairy cream cheese, softened
1 tablespoon cinnamon vodka (or sub 1/4 teaspoon cinnamon extract)
1/2 teaspoon vanilla
3 1/2 cups icing sugar
Cinnamon-sugar, for topping

Using a hand or stand mixer (I really recommend a stand mixer for frosting), beat the margarine, cream cheese, cinnamon vodka and a 1/2 cup of icing sugar on high for about 5 minutes, until the vodka has been completely incorporated. Slowly add 1 cup of icing sugar at a time, beating still on high for several minutes between cups. The end result should be airy and cloud-like. Pipe onto cooled cupcakes and finish off with a sprinkle of cinnamon-sugar.