75% Healthy Cupcakes GFCF

I decided to work on a cupcake recipe because it was my friend Nikki's birthday. I figured when better to do it than for a birthday!?!? These Vanilla cupcakes with chocolate frosting are quite yummy if you are use to the whole wheat flavor. I call them 75% healthy because the frosting does have powdered sugar in it. However, it isn't like you make cupcakes everyday, so a little sugar on birthdays is doable. :) This also can be GFCF quite easily. Substitute the flour in the cupcakes and the rest is already done for you! Give these a try for your next party!!!

In case you wondered if your kids would like these, here is your proof! :) Straight out of the tub he plowed one of these tasty treats! So much for staying clean! 

Ingredients

• 1 tablespoon apple cider vinegar
• 1 1/2 cups almond milk
• 2 cups whole wheat flour (use 1c almond and 1coconut flour for GF)
• 1 cup raw honey
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup coconut oil, warmed until liquid (could use plain or vanilla Greek yogurt)
• 4 Tsp vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, honey, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed. (15 minutes) Cool in the pan set over a wire rack. When cool, frost with frosting.

Gluten Free and Casein Free Frosting

 1 pound box of confectioners' sugar (powdered sugar and confectioners' sugar are the same)
 ½ c almond milk
 1 t vanilla
 ¼ c (use Earth Balance for casein free)
1/2 cup unsweetened cocoa powder.

Beat with an electric mixer, scraping the bowl often, until it reaches the desired consistency. I put it in a frosting bag with a simple round tip to frost, but you could just slather it on.