Recipe

Gluten Free Vegan Sorghum Meyer Lemon Cupcake Recipe
Ingredients
1 cup hemp milk or other alternative milk
1 1/2 tsp. apple cider vinegar
1 cup sorghum flour
1/4 +1 tbsp 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 tsp. vanilla extract
1 1/2 tsp lemon extract
1 tbsp. lemon zest (try meyer)
Directions
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 wont 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 extracts. Sift in your flours, xanthan gum, arrowroot starch, baking powder, baking soda and salt and gently stir them in together. Add your lemon zest as the batter begins to come 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.

Notes
I frosted this with a combination of Earth Balance Soy-free margarine and sunflower-palm oil shortening whipped with vanilla and confectioners sugar. Alternate adding small amounts of meyer lemon juice (if available) with meyer lemon zest (if available) as you add the sugar.

Keeps well frosted overnight in a cupcake keeper.