Vanilla Cupcakes

• 1/2 cups Softened Soy Free Earth Balance Butter Substitute
• 1 cup Sugar
• 3 Eggs
• 2 teaspoons Vanilla
• 1- 1/2 cup Bob's Red Mill Gluten-Free All Purpose Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Xanthan Gum
• 1/4 teaspoons Salt
• 23 cups Cold Almond Milk

1. Preheat oven to 350 degrees F.
2. Cream butter and sugar together.
3. Add eggs, 1 at a time, beating after each egg is added.
4. Stir in the vanilla.
5. In a separate bowl, stir together all the dry ingredients.
6. Add dry ingredients to the butter mixture.
7. Then stir in the milk.
8. Pour into a greased cupcake pan or pour into a lined cupcake pan.
9. Bake approximately 18 minutes.
10. Once cooled, ice with my icing recipe (see my recipe box).
11. Best gluten-free cupcakes ever.

butter, sugar, eggs, vanilla, bobs red, baking soda, xanthan gum, salt, milk

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/vanilla-cupcakes/ (may not work)