Red Velvet Cupcakes

• 1/2 cup rice milk
• 2 tablespoons apple cider vinegar
• 3 1/4 cups whole spelt flour
• 1/3 cup unsweetened cocoa powder
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoon salt
• 2/3 cup coconut oil
• 1 1/4 cups agave nectar
• 2 tablespoons pure vanilla extract
• 5 tablespoons natural red food coloring, or as needed to achieve your preferred depth of color
• Vanilla frosting (page 91)

1. Preheat the oven to 325F.
2. Line 2 standard 12-cup muffin tins with paper liners.
3. Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside to develop into buttermilk.
4. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
5. Add the oil, agave nectar, and vanilla to the dry ingredients and stir to combine.
6. The batter will be thick.
7. Using a plastic spatula, add the buttermilk and mix just until combined.
8. Slowly add red food coloring by the tablespoon until the batter is the desired color.
9. Do not exceed 6 tablespoons, as this will make the batter too wet.
10. Pour 1/3 cup batter into each prepared cup, almost filling it.
11. Bake the cupcakes on the center rack for 24 minutes, rotating the tins 180 degrees after 14 minutes.
12. The finished cupcakes will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
13. Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.
14. Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake.
15. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

rice milk, apple cider vinegar, whole spelt flour, cocoa, baking powder, baking soda, salt, coconut oil, nectar, vanilla, natural red food coloring, vanilla frosting

Taken from www.epicurious.com/recipes/food/views/red-velvet-cupcakes-376952 (may not work)