Vegan & Gluten Free Vanilla Cupcakes - Recipe

for the cupcakes:
1 cup soy or almond milk
1/3 cup canola oil
3/4 cup sugar
2 tsp GF vanilla extract
1/4 tsp almond extract
1/4 cup tapioca flour
2 tbsp ground flax seed
1/3 cup corn flour or almond flour
1/2 cup white rice flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat the oven to 350F. In a large mixing bowl, combine milk, canola oil, sugar and extracts. Beat on medium speed just to combined. Add tapioca flour and flax seed and mix vigorously for about a minute, until the tapioca flour is dissolved add the mixture is well emulsified. Add the corn flour, white rice flour, quinoa flour, baking powder, baking soda and salt. Mix on medium to high speed for about 2 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. These cupcakes wont rise as much as the average cupcake, so you can fill the liners a little more than usual. Bake for 20-24 minutes, rotating half way through bake time. Remove pan from the oven and cool cupcakes completely.

for the frosting:
1/2 cup non-hydrogenated shortening
1/2 cup vegan margarine
3 1/2 cups gluten free icing sugar
1 1/2 tsp GF vanilla extract
1/4 soy or almond milk

2. Beat shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 minutes. Add the vanilla and milk and beat for an additional 5-7 minutes until light and fluffy. Frost each cupcake and enjoy!

Makes approximately 12 cupcakes