Gluten free vegan vanilla cupcake
1 cup hemp milk or other alternative milk
1 1/2 tsp. apple cider vinegar
1/2 cup sorghum flour
1/2 cup millet flour
1/4 cup arrowroot starch or tapioca starch
1 tsp. xanthan gum
2 Tbsp. arrowroot starch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
3/4 cup sugar
2 1/2 tsp. vanilla extract
Preheat oven to 350 and line muffin pans with cupcake liners.
Whisk in your apple cider vinegar into your hemp milk and let sit for a few minutes. It won’t curdle much, if at all, but that is ok. If you use another milk like soy it will curdle more and you can use less vinegar.
Beat together your vinegar milk mixture with oil, sugar and extract. Sift in your flours, xanthan gum, arrowroot starch, baking powder, baking soda and salt and gently stir them in together.
Pour your batter into the cupcake liners and bake for 22 minutes. Cool on a cooling rack and frost right away! They will be more delicate the next day. Refrigerate or freeze if desired.
I frosted this with a combination of Earth Balance Soy-free margarine and sunflower-palm oil shortening whipped with vanilla and confectioner’s sugar.