Ingredients
for the cupcakes
1 1/2 cup whole wheat flour
1 cup raw agave nectar
1 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened original almond milk
1/2 cup coconut oil
2 tbsp apple cider vinegar
1 tbsp pure vanilla extract
Ingredients for the frosting
1/4 cup vegan margarine
1/8 cup unsweetened original almond milk
1/8 tsp salt
3/4 tsp pure vanilla extract
1 1/2 cup powdered sugar
Direction
Preheat the oven to 350 degrees and line a 12-cup tin (or two 6-cup tins) with paper liners.
In a large bowl, add the flour, agave, baking soda and salt and mix to combine. In a smaller bowl, whisk together the almond milk, oil, vinegar and vanilla. Pour the wet ingredients into the dry ingredients and stir gently until just combined, taking care not to overwork the batter.
Fill the cupcake liners with batter until about two-thirds full. Be careful not to over-fill the tins. Place in the oven and bake for about 20 minutes or until a toothpick inserted in a cupcake comes out dry. Remove the tin and let cool on a wire rack.
Meanwhile, it's time to make the frosting. In a medium saucepan over medium-low heat, melt the vegan margarine. Add the agave, almond milk and salt. Whisk together, and allow it to come to a high simmer. Reduce heat to low and let the mixture simmer for three to four minutes, then remove from heat. Add the vanilla, stir, and pour into a large mixing bowl. Let it cool to room temperature.
When the caramel mixture has cooled, it's time to add the sugar. Using a mixer on low speed, slowly add in the powdered sugar a little at a time. Continue to add powdered sugar until the frosting is at the desired thickness. It should be thick enough that a dollop placed on a plate holds it shape without spreading out too much. Using a pastry bag (or a butter knife) frost the cupcakes.
