Vegan Chocolate Cupcakes
coconut or soy milk
apple cider vinegar
shortening or solid coconut oil
water or dairy free milk
Preheat oven to 350 F. Line a cupcake pan with 12 cupcake liners.
Place oats in a blender or food processor and grind until fine.
In a medium bowl, combine ground oats, sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk well.
Add the mashed banana, vegetable oil, milk, apple cider vinegar and vanilla. Continue to whisk until smooth.
Divide batter among the 12 cupcake liners and bake for 20-25 minutes or until they start to firm on the top. Let cool completely before frosting.
In a mixing bowl combine powdered sugar, shortening, vanilla and food coloring, if using, and blend until smooth. Thin to the desired consistency with water/dairy free milk.
Frost cupcakes when cool.
Vegan Chocolate Cupcakes https://thatrecipe.com/blog/gluten-free-chocolate-cupcakes/