Gluten Free Vegan Cupcakes

Undoubtedly, birthday celebrations are the most difficult occasions for vegans and gluten-free eaters. There are vegan and gluten-free options in Turkish cuisine, whether at dinner parties or tea meetings, but unfortunately, when it comes to cakes, extra effort is required to make it vegan and gluten-free, and unfortunately that effort is not so little as to be taken lightly. It is not possible to deal with a simple variable such as removing the butter and replacing it with margarine, many ingredients need to be changed.

I had the idea of making a vegan and gluten-free cake for a long time. I have shared gluten-free sponge cake and vegan chocolate  cake recipes before. That's why at the last moment I wanted to make this a cupcake, not a cake. It is no different from cake in taste. As for the image, it is more flashy than the cake. If you eat vegan or gluten-free or both, you can make it as a birthday gift to yourself, or you can surprise a vegan and/or gluten-free guest who comes to an invitation and make them feel the happiness of being considered special.

I made the muffins of the cupcakes with vegan brownie batter. I just replaced the regular flour with a store bought gluten-free flour mix. I didn't go into the adventure because I love its taste and consistency and it's a recipe whose ingredients can be found easily. For the cream, I used a mixture of chocolate and coconut oil. I melted the chocolate and mixed it with coconut oil. Since coconut oil is a non-freezing, quick-melting oil, it prevents the chocolate from freezing completely after it has cooled. What makes the mixture become creamy is whipping it and filling it with air. In this way, it becomes a cream with an easily spreadable and shapeable consistency. It will solidify again when you keep it in the refrigerator. However, when you leave it for five minutes at room temperature and then whisk it with a mixer, it will still have the same spreadable consistency.

If you want to make white cream on your cupcakes, you can use the same amount of white chocolate instead of black.

You can store the cupcakes at room temperature for up to 12 hours, or a few days in the refrigerator if you want to keep them longer. If you want to keep it even longer, you can freeze it for up to 6 months without the strawberries. When you want to eat, you can thaw them in the refrigerator and take them to room temperature about half an hour before eating.

Enjoy the recipe...

Enjoy...