Name: The Best Vegan Gluten-Free Chocolate Cupcakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 11 (cupcakes)
Ingredients: 1/2 scant cup Almond Breeze Unsweetened Original Almond Milk; 3/4 tsp apple cider vinegar; 2 batches flax eggs ((2 Tbsp (9 g) flaxseed meal + 5 Tbsp water as original recipe is written)); 1 1/2 tsp baking soda; 1/3 cup cane or granulated sugar; 1/3 scant cup maple syrup or agave nectar ((sub honey if not vegan)); 1 cup beet puree ((or sub butternut squash, applesauce, or another hearty fruit puree with varied results)); 1/4 cup melted coconut oil or vegan butter ((such as Earth Balance)); 1/4 tsp sea salt; 1/2 cup unsweetened cocoa powder ((if clumpy, sift)); 1/2 cup almond meal ((finely ground)); 1/4 cup gluten-free oat flour; 3/4 cup gluten-free flour blend*; 1/2 cup Almond Breeze Unsweetened Original Almond Milk; 1 1/4 cup dairy free dark or semi-sweet chocolate ((chopped)); 1/2 cup vegan butter ((softened and cut into Tablespoon-sized slices)); 1 1/4 - 2 cups powdered sugar