Chocolate cupcakes

For my daughter's second birthday, I made these cupcakes from She Let Them Eat cake. I always use carob instead of cocoa. It's naturally sweeter and has no caffeine.  

She loved them! Ok, she doesn't know any better but they ARE good :) 

Ingredients

• 1 cup almond milk
• 1 tsp apple cider vinegar
• 1/4 cup tapioca starch
• 1/2 cup sorghum flour
• 1/2 cup gluten-free flour mix
• 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp xanthan gum
• 1/4 tsp sea salt
• 1/3 cup carob powder
• 3/4 cup maple flakes
• 1 1/2 tsp vanilla
• 1/2 cup melted coconut oil (or sunflower oil)

Directions

1. Preheat oven to 350 F. Grease cupcake pan with coconut oil.
2. Combine the milk and apple cider vinegar in a bowl to create a “buttermilk”.  Let this mixture sit for a few minutes.
3. Sift together flours and remaining dry ingredients. 
4. Add vanilla and oil to the almond milk “buttermilk”.  Stir to combine well.
5. Slowly add the dry ingredients to the wet ingredients. Mix well. Spoon into cupcake pan (3/4 full) and bake for 18-20 minutes.  Test one cupcake with a cake tester or a knife.

MAKES 12 CUPCAKES

I can't seem to find the icing/frosting recipe that I used but it involved nut butter, almond milk, carob power, maple syrup and vanilla.