My son's birthday party is coming up and while all years previous it has been chocolate on chocolate all the way, this year he threw in a curve ball. Don't worry my fellow chocolate lovers I shall post that one on here as well - I will not fail you! This recipe is super moist and will leave you completely satisfied and wanting more - so be warned.  As a bonus these cupcakes freeze very well.

Vegan Gluten-Free Vanilla Cupcakes

Prep Time: 10 minutes

Cooking Time: 22 minutes

Ingredients:

• 1 cups almond milk

• 1 tsp apple cider vinegar

• 1 1/4 cups bob's red mill gluten free 1 to 1 baking flour

• 2 tbsp cornstarch

• 3/4 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/3 cup canola oil

• 1/2 cup granulated sugar

• 2 tsp vanilla extract

• 1/4 tsp almond extract

Instructions:

1. Preheat oven to 350 degrees F and line muffin pans with cupcake liners.

2. Whisk the almond milk and vinegar in a measuring cup and set aside a few minutes to get good and frothy.

3. In a large bowl, beat together the almond milk mixture, oil, sugar, vanilla, and almond extract. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.

4. Fill cupcake liners two-thirds of the way and bake for 20-22 minutes until done. Transfer to a cooling rack and let cool completely before frosting.

Vegan Fluffy Buttercream Frosting

Ingredients:

• 1/2 cup non-hydrogenated shortening

• 1/2 cup non-hydrogenated margarine (Earth Balance)

• 3 1/2 cups confectioners’ sugar, sifted if clumpy

• 1/2 tsp vanilla extract

• 1/4 cup plain almond milk

Instructions:

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and almond milk, beat for another 5-7 minutes until fluffy.

2. This frosting recipe makes a lot so plenty for piping! It makes around 4 cups worth so halve the recipe if you’re spreading rather than piping.