Very Vanilla Vegan Cupcakes

Ingredients

Cupcake Batter:

• 3/4 cup original or vanilla almond milk
• 1 teaspooon apple cider vinegar
• 1 cup brown rice flour
• 1/2 cup almond flour (or coconut flour)
• 1/4 cup Hemp Yeah! Max Fibre - Unsweetened
• 1 tsp. baking powder
• 1 tsp. baking soda
• 3/8 tsp. xanthan gum
• 1/4 tsp. sea salt
• 1/4 cup grape seed oil
• 1/4 cup agave nectar (or coconut nectar)
• 2 tsp. vanilla
• 1/4 tsp. lemon extract
• 1 tsp. stevia
• 1/4 cup coconut yogurt

Vanilla Frosting:

• 1/4 cup coconut oil
• 2 cups powdered sugar
• 4 tbsp. almond milk
• 1 tsp. vanilla

Directions

1. Preheat over to 325F. Line a cupcake tray with paper liners.
2. Mix together almond milk and apple cider vinegar. Set aside.
3. Mix together the flours, Hemp Yeah! Max Fibre - Unsweetened, baking powder, baking soda, xanthan gum, and sea salt in a large bowl.
4. Add in grape seed oil, coconut or agave nectar, vanilla, lemon extract and stevia.
5. Mix in the almond milk mixture and stir until liquid is absorbed and the batter is smooth.
6. Stir in yogurt until well combined.
7. Pour batter into the cupcake liners evenly and about two-thirds full. Bake for 15-16 minutes.
8. Let cool for at least 10 minutes before icing.

For the Frosting:

1. Cream coconut oil.
2. Add 1/4 of powdered sugar, vanilla and 2 tbsp. of almond milk.
3. Mix until smooth.
4. Add powdered sugar slowly mixing and adding more almond milk until smooth.