YIELDS: 10-12 CUPCAKES

Ingredients

• Apple Cider Vinegar 1 tsp
• Arrowroot Powder 2 tbls
• Baking Powder 3/4 tsp
• Baking Soda 1/2 tsp
• Brown Sugar 1/2 cup
• 100% Coconul Oil, melted 1/3 cup OR your choice of oil
• Flour of choice 1 1/4 cup
• Salt 1/4 tsp
• Soy Milk 1 cup
• 100% Vanilla Extract 2 tsp

EQUIPMENT – CUPCAKE CASES, CUPCAKE TRAY, WHISK, OVEN

Instructions

1. Preheat oven to 350F.
2. Prepare a 12 cupcake tray with paper or silicone liners.
3. In a bowl add soy milk + apple cider vinegar, whisk gently.
4. Leave to stand, to curdle.
5. In a separate bowel, sift the flour and arrowroot.
6. Add in baking powder + baking soda, mix to combine.
7. Take the soy milk mixture bowel and add in the sugar, your choice of oil + vanilla extract.
8. Whisk until well combined.
9. Next, pour the flour mixture into the wet and stir well to combine thoroughly. Mixture should be smooth.
10. Spoon mixture into each liner, 3/4 full.
11. Bake for 15-18 mins, until cupcakes have risen, are firm to the touch.
12. Remove from oven and allow to cool.