The recipe that started it all. After five thousand or so failed attempts to produce a vegan, gluten-free cupcake in my slanted, 6‑foot-by-5‑inch kitchen in Brooklyn—with an oven that flared to broil at whim and had long since lost its temperature dial—I had to tape a picture of a cupcake on the fridge to remember what a cupcake should look like. When I finally hit the right formula, though, I knew it immediately. The cake was delicate and golden, tasting subtly of vanilla with a faint hint of lemon. Now, when I see rows of these beauties on the speed rack at the bakery awaiting frosting, it's hard not to slip into nostalgic reverie.
Recipe information
Yield
Makes 24 cupcakes
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line 2 standard 12-cup muffin tins with paper liners.
Step 2
In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.
Step 3
Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the center.
Step 4
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Recipe notes
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