Ingredients
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2/3 cup soymilk
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1/4 cup canola oil
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3/4 cup agave nectar
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2 teaspoons vanilla extract
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1/4 teaspoon almond extract
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1/4 cup tapioca flour
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2 tablespoons flax seed meal
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1/3 cup almond meal
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1/2 cup rice flour
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1/2 cup quinoa flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup margarine
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1/2 cup agave nectar
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2 teaspoons vanilla
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1/3 cup cocoa powder
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1/2 cup non-dairy powdered milk
Instructions
- Cupcakes.
- Preheat oven to 325°F; line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.
- Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
- Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
- Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
- Let cool in pan for 1 hour to allow agave to set.
- Frosting.
- Mix together margarine, agave, and vanilla until smooth.
- Add cocoa powder (sift if necessary).
- Add powdered soy milk.
- If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
- Frost cupcakes and enjoy!