My daughter was over recently and we decided to do some baking together.
I had a small bit of goat milk left in the fridge plus a container of homemade cashew butter and thought why not try making some cupcakes.
Homemade cashew butter is delicious. It is really easy to make an find it is an alternative to using peanut butter in curry dishes plus baking.
This cupcake recipe is gluten-free and dairy-free!
I made a dark chocolate vegan frosting for the cupcakes but you could easily leave them plain.
Store these cupcakes in your fridge and they will easily last 3-4 days.
These would be a great addition to school lunches.
>>Read more on http://wheatfreemom.com/
baking powder, brown sugar, butter, cashew butter, cider vinegar, dessert, egg, free vanilla, gluten free, gluten free flour blend, goat milk, oven, salt, time: 0 - 30 min, vegetarian, white sugar, xanthan gum