Shine On Beautiful

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Buttery Vegan Vanilla Cupcakes

By Amy DiPaola
makes 12 regular size cupcakes

1 cup coconut sugar
1/2 cup coconut oil, melted
1 cup almond milk
1 Tbs apple cider vinegar
1 tsp vanilla extract
1 tsp butter flavoring
1 1/2 cup all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt

1 batch coconut maple frosting
shredded coconut

1. Preheat your oven to 350 degrees. Line a muffin tin and lightly oil.

2. Combine the coconut sugar, coconut oil, almond milk, vinegar, vanilla, and butter flavoring. Mix in the flour, baking powder, baking soda, and salt until just combined.

3. Fill each cupcake liner 1/2-3/4 full (use all the batter, they will be full!). Bake for 20 minutes of until a toothpick comes out clean.

4. Remove from the oven and let the cupcales cool for 5 minutes before removing a placing on a cooling rack. Once completely cooled ice with Coconut Maple Frosting and sprinkle with shredded coconut.

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