VEGAN VANILLA CUPCAKES

INGREDIENTS

Wet Ingredients

• - 1 (240g) cup non-dairy milk 
• - 1/3 cup (70g) coconut oil OR 1/2 (130g) cup nut/seed butter*
• - 2/3 cup (105g) coconut sugar
• - 1 tbsp vanilla extract
• - 1 tbsp apple cider vinegar

Dry Ingredients

• - 2 cups (240g) oat flour
• - 1/2 cup (60g) tapioca starch**
• - 1 tsp baking powder
• - 1/2 tsp baking soda
• - 1/2 tsp salt

INSTRUCTIONS

1. Whisk together the wet ingredients.
2. In a large mixing bowl whisk together the dry ingredients.
3. Add the wet to the dry, and stir until well combined.
4. Divide batter into 12 cupcakes lined with paper liners or sprayed with oil. Fill each almost to the top.
5. Bake for 25-30 minutes at 350F or until golden brown and firm when lightly pressed in the middle.
6. Cool completely before frosting (I actually like to chill them overnight first).
7. Frost and enjoy!
8. Keep leftovers in the fridge. They will last 4-5 days but dry out with time, so are best eaten within the first couple of days.