Allergy-friendly Vanilla Cupcakes!

These cupcakes are gluten dairy, and egg free. They are making me hungry just thinking about them.

I found them here. They are from "The Complete Idiot's Guide to Gluten-Free Vegan Cooking". Hannah Kaminsky 
Recipe: Gluten-Free Vanilla Cupcakes with Vegan Buttercream Frosting

Summary: Our gluten-free vanilla cupcakes bake up light and moist. Topped with a flourish of vegan buttercream frosting, they're irresistable!

Ingredients

• 2-1/4 Cups Gluten-Free Flour Baking Blend
• 3/4 Cup Unbleached Cane Sugar
• 1-1/2 Tablespoons Arrowroot Powder / Starch
• 3/4 Teaspoon Aluminum-free Baking Powder
• 3/4 Teaspoon Baking Soda
• 3/4 Teaspoon Gluten-Free Xanthan Gum
• 1/4 Teaspoon Salt
• 3 Tablespoons Cold Water
• 1-1/2 Tablespoons Ener-G Egg Replacer
• 5 Tablespoons Vanilla Soy Milk or Other Non-Dairy Milk Alternative
• 1/4 Cup Sunflower Oil or Other Baking Oil
• 1-1/2 Tablespoons + 1 Teaspoon Alcohol-Free Vanilla Extract
• 2-1/4 Teaspoons Apple Cider Vinegar
• 3/4 Cup Seltzer Water
• 1/3 Cup Dairy-Free Margarine
• 3 Cups Vegan Confectioners' Sugar

Instructions

1. Preheat the oven to 350ºF and lightly oil 12 muffin cups (or use paper liners or silicone muffin cups).
2. In a large bowl, combine the flour blend, sugar, arrowroot, baking powder, baking soda, xanthan gum, and salt.
3. In a small bowl, combine the cold water and Ener-G Egg Replacer, and whisk vigorously for 1 minute or until very frothy (like beaten egg whites).
4. Add 3 tablespoons milk alternative, oil, 1-1/2 tablespoons vanilla, and apple cider vinegar, and whisk well to combine.
5. Add egg replacer mixture and seltzer water to dry ingredients, and whisk well to combine.
6. Fill prepared muffin cups using a ¼-cup scoop or measuring cup.
7. Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven. Allow cupcakes to cool slightly in the pan, and transfer to a rack to cool completely before frosting.
9. While cupcakes are cooking, prepare frosting. In a medium bowl, beat margarine with an electric mixer on medium speed or whisk for 30 seconds.
10. Add confectioners’ sugar, remaining 2 tablespoons soymilk, and remaining 1-teaspoon vanilla extract, and beat or whisk well for 2 or 3 minutes or until light and fluffy.
11. Using a small spatula, or pastry bag, spread or decoratively pipe frosting on top of each cooled cupcake.
12. Frosted cupcakes are perishable, so we recommend only frosting cupcakes as needed. Store the extra buttercream frosting in an airtight container in the refrigerator and extra unfrosted cupcakes in an airtight plastic container or zipper-lock bag at room temperature.

Variation: To make a Frosted Vanilla Cake, pour the cupcake batter into a lightly oiled 8x10-in baking pan, and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely, and frost with the buttercream frosting. Preparation time: 20 minute(s) Cooking time: 20 minute(s)

Diet type: Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Nut free, Peanut free, optionally Soy free, Wheat free, Low fat

Number of servings (yield): 12