Cupcakes are timeless. No matter how old you are we all love a nice moist cupcake. This recipe makes about 12 cupcakes and is light an fluffy.

Ingredients:

• 1 3/4 cups gluten free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup Vanilla coconut milk
• 1/2 cup water
• 1 tbs white vinegar
• 1 cup organic cane sugar
• 1/3 cup sunflower seed oil
• 1 tbs pure vanilla extract

Vanilla buttercream frosting:

• 1/2 cup Vegan butter, cold
• 1/4 cup organic non-hydrogenated shortening
• 3 cups organic powdered sugar, sifted
• 2-3 tbs coconut milk coffee creamer
• 1 tsp pure vanilla extract

 Method:

1. Preheat your oven to 180 degrees Celsius
2. Prepare your cupcake pan by placing paper cupcake liners in each hole.
3. In a mixing bowl sift flour blend, baking soda, baking powder and salt together.
4. In another mixing bowl mix together coconut milk, water en vinegar. Set aside for about 1 minute until curdled.
5. Then add the sugar, oil and vanilla extract.
6. Slowly start adding the dry ingredients.
7. Pour the batter into your cupcake liners
8. Bake for about 15 – 20 minutes
9. Cool cupcakes completely on cooling rack after baking

Vanilla buttercream frosting:

1. Whisk together vegan butter and shortening for 1 minute
2. Then add the powdered sugar, coffee creamer and vanilla. Whisk for a further 2 minutes.
3. You can add an additional 1-2 tbs of the coffee creamer, depending on your taste.
4. Beat until light and fluffy.
5. Scoop butter cream into piping bag and decorate as you desire.
6. Best consumed within 2 days
7. Enjoy!!

Resource: Sarah bakes.com