Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes With Chocolate

• 2/3 cup soymilk
• 1/4 cup canola oil
• 3/4 cup agave nectar
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup tapioca flour
• 2 tablespoons flax seed meal
• 1/3 cup almond meal
• 1/2 cup rice flour
• 1/2 cup quinoa flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup margarine
• 1/2 cup agave nectar
• 2 teaspoons vanilla
• 1/3 cup cocoa powder
• 1/2 cup non-dairy powdered milk

1. Cupcakes.
2. Preheat oven to 325u0b0F; line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.
3. Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
4. Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
5. Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
6. Let cool in pan for 1 hour to allow agave to set.
7. Frosting.
8. Mix together margarine, agave, and vanilla until smooth.
9. Add cocoa powder (sift if necessary).
10. Add powdered soy milk.
11. If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
12. Frost cupcakes and enjoy!

soymilk, canola oil, agave nectar, vanilla, almond, tapioca flour, flax seed, almond meal, rice flour, quinoa flour, baking powder, baking soda, salt, margarine, nectar, vanilla, cocoa powder, nondairy powdered milk

Taken from www.food.com/recipe/gluten-free-sugar-free-vegan-vanilla-cupcakes-with-chocolate-305533 (may not work)