Frosted cupcakes are always a hit at birthday parties, and these gluten free vegan vanilla cupcakes are no exception. They are light and tender, infused with vanilla flavour, and a great way to celebrate any occasion.
Preheat oven to 350C. Line muffin tin with paper muffin liners.
In a small bowl or measuring cup, mix the non-dairy milk and apple cider vinegar together. Set aside for a few minutes to allow it to curdle.
In a medium bowl, mix together the gluten free flour, almond flour, baking powder, baking soda, and salt. Set aside.
In a large bowl cream the sugar and margarine together until light and fluffy. This takes about 3-5 minutes.
Add the vanilla and almond extract. Mix for about a minute.
Add the non-dairy/vinegar mixture to the large bowl. Mix for a few minutes until well incorporated.
Add the dry ingredients to the wet, and stir for about a minute or until just combined.
Divide the batter between the 12 muffin cups. Bake for about 22-25 minutes, or until golden on top.
Cool completely in muffin pan before removing and frost with your favourite frosting.
Serving Size 12