Who knew Vegan Gluten-Free Cupcakes could taste so good?

Ingredients:

• 1 tablespoon apple cider vinegar
• 1 1/2 cups almond milk
• 1 cup brown rice flour
• 1/2 cup buckwheat flour
• 1/2 cup sorghum flour
• 1 teaspoon potato starch
• 1 teaspoon xantham gum
• 1 cup evaporated cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup coconut oil, warmed until liquid
• 1 1/4 teaspoons vanilla extract

Icing:

1/2 cup Vegan butter

1-3 cup Icing sugar (depends on desired sweetness)

1/4 cup Natural peanut butter for drizzling

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.

2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. 

3. In a large bowl, Whisk together the flours, xantham gum, potato starch, sugar, baking powder, baking soda and salt. 

4. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.

5. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.

6. For the frosting, sift the icing sugar, then mix the butter in a mixer. Slowly add in the icing sugar until desired sweetness is achieved. Decorate with natural peanut butter :)

7. Enjoy