This is BabyCakes NYC's recipe. I tried to be as true to her recipe as I could but I didn't have all the ingreds and they turned out a bit heavy cos I didn't put enough hot water in. I had some besan flour I wanted to use up so that was good.
2 c besan (garbanzo bean) flour
1 c potato starch (I used rice flour)
1/2 c arrowroot (I used cornflour)
1 Tbs plus 1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp xanthan gum
2 tsp salt
2/3 c coconut oil
1 1/2 c agave (I used 1 c rice malt syrup)
3/4 c applesauce
2 Tbs vanilla extract
grated zest 1 lemon
1 c hot water
Preheat oven to 160C. Line 2 x 12-cup muffin tins with paper liners.
In a medium bowl whisk together the dry ingreds. Add the wet ingreds and lemon zest and combine. Stir in hot water and mix until the batter is smooth.
Pour 1/3 c batter into each patty tin. Bake for 22 min, rotating the tins after 15 min. Let the cupcakes stand for 20 min, then transfer to a wire rack to cool completely. Then ice using vanilla frosting:
1 1/2 c soy milk (I used rice)
3/4 c soy milk powder
1 Tbs coconut flour
1/4 c agave or rice malt syrup
1 Tbs vanilla extract
1 1/2 c coconut oil
2 Tbs lemon juice
Blend all ingreds in a blender or food processor except oil and juice for 2 min. Then slowly add the oil and juice alternatively while machine running till fully combined. (I just chucked everything in, hence my icing is a bit lumpy.) Pour into airtight container and refrigerate for at least 6 hours or for up to 1 month.