INGREDIENTS
For the Cupcakes:
1
+ 3/4 cups (238g) Gluten-Free All Purpose Flour
1 cup
Sugar
1
+ 1/4 tsp Baking Soda
1/2 tsp
Salt
1 cup
Soy Milk (or other non-dairy milk)
2 tsp
Vanilla Extract
1/2 cup
Olive Oil
1 tbsp
White Vinegar
2 tbsp
Applesauce
For the Frosting:
3 cups
Powdered (Confectioners) Sugar
1/3 cup
Vegan Butter
3 tbsp
Soy Milk
1 tbsp
Matcha Green Tea Powder