3 tablespoons unsweetened almond milk or other non-dairy milk
1/2 cup non-hydrogenated shorting {such as Spectrum}
1/4 cup dairy free butter
2 1/2 cups powdered cane sugar, sifted
1 teaspoon pure vanilla extract
pinch sea salt
coffee beans for garnish {optional}
INSTRUCTIONS
Preheat oven to 350 degrees. Line cupcake pan with paper liners. Set aside.
In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
Stir together almond milk, coffee, oil, vinegar, espresso powder and vanilla in separate mixing bowl. Pour over flour mixture and mix until batter is combined.
Divide batter evenly into prepared cupcake pan. Bake cupcakes 20-22 minutes, until golden brown. Place on cooling rack to cool completely.
To make buttercream frosting, start by mixing together espresso powder with almond milk. Set aside.
Place shortening and dairy free butter in bowl of stand mixer, beat 1-2 minutes. Add powdered sugar and 2-3 tablespoons of espresso mixture. Beat until light and fluffy, 2-3 minutes.
Place buttercream in pastry bag with large round tip. Pipe onto cupcakes. Decorate with coffee beans {optional}.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2019/05/gluten-free-vegan-vanilla-latte-cupcakes.html