Instructions

1. Sift dry ingredients together into a large bowl.
2. In a separate bowl, mix together wet ingredients.
3. Make a well in the dry ingredients, add the liquid ingredients in the well and mix with wire whisk until just combined.
4. Place cupcake liners into cupcake/muffin pan and fill each with about 1/4 cup of the cupcake batter until it is gone.
5. Bake at 375 for 15 min. Lower temp to 350 and bake an additional 5min.
6. Allow to cool 5 to 10 min and transfer to wire rack.
7. Makes 12 cupcakes. The tops turn out more like muffins but the inside and taste are spot on like a cupcake especially once you add icing.

Vanilla Frosting

1. Using the whisk attachment on your hand mixer combine the first 3 ingredients and whisk on high until creamy icing consistency is achieved, approximately 5 minutes.
2. Turn mixer to low and slowly add arrowroot starch. Whisk for another minute or two.
3. If piping icing, put the icing into a piping bag and place it in the fridge for 5 min before piping.