1/2 cup dairy free butter, softened {my favorite is Miyoko’s}
1/4 cup non-hydrogenated shorting
1/2 cup cocoa powder
2 cups powdered cane sugar, sifted
3-4 tablespoons unsweetened almond milk
1/2 teaspoon pure vanilla extract
pinch sea salt
rainbow sprinkles {optional}
INSTRUCTIONS
Preheat oven to 350 degrees. Line cupcake pan with paper cupcake liners. Set aside.
In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
Stir together almond milk, water, oil, vinegar and vanilla in separate mixing bowl. Pour over flour mixture and whisk until batter is smooth.
Divide batter evenly into prepared cupcake pan. Bake cupcakes 21-23 minutes, until golden brown and baked through. Place on cooling rack to cool completely.
To make chocolate frosting, cream together dairy free butter, shortening and cocoa powder in bowl of stand mixer, until smooth. Add powdered sugar, almond milk, vanilla and salt. Beat until creamy, 1-2 minutes.
Place chocolate frosting in pastry bag with large star tip. Pipe onto cupcakes. Decorate with rainbow sprinkles {optional}
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2020/02/gluten-free-vegan-vanilla-cupcakes-with-chocolate-frosting.html