Gluten Free Vanilla Cupcakes with Chocolate Frosting

• Vegetarian

• Canned Goods

  • 1 tbsp Coconut milk

• Condiments

  • 1/4 cup Soy-free earth balance vegan buttery spread

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 cup Cane sugar, organic
  • 1/2 cup Cocoa powder, unsweetened
  • 3 cups Confectioners' sugar
  • 1 sprinkles For topping if desired
  • 1 3/4 cups Gluten-free flour blend
  • 1/2 tsp Salt
  • 2 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/2 cup Canola oil, organic

• Dairy

  • 2 tbsp So delicious coconut milk vanilla yogurt

• Liquids

  • 3/4 cup Water

Found on theprettybee.com

Description

Directions

• Preheat the oven to 375 degrees. Line a cupcake pan with paper liners.
• Put the gluten free flour blend, sugar, baking soda, and salt in a mixing bowl and whisk together.
• Add the water, organic canola oil, yogurt, vanilla extract, and apple cider vinegar.
• Mix by hand until combined.
• Spoon the batter into the cupcake liners, filling about halfway full.
• Bake at 375 degrees for about 20-23 minutes, or until a toothpick inserted in the center comes out clean.
• Let cupcakes cool completely, then make the frosting.
• Beat the vegan butter spread until fluffy, then sift in some of the powdered sugar and cocoa powder. Alternate adding powdered sugar and cocoa powder and drizzling in a little bit of coconut milk while beating.
• Once you have added all of the powdered sugar, check the consistency. It should be quite thick so that it pipes onto the cupcakes well. If needed, add a little more milk or powdered sugar.
• Spoon the frosting into a piping bag fitted with a #1M tip. Pipe the frosting on the cooled cupcakes.
• Enjoy! Leftover cupcakes should be refrigerated.