Golden Cupcakes

¼ cup pure olive oil

1 teaspoon pure vanilla extract, or pure maple extract

¾ cup pure cane sugar

1 tablespoon egg replacer powder

1 tablespoon Vance’s DariFree powder

½ teaspoon agar powder

½ cup millet flour

½ GF oat flour

¼ cup tapioca starch

¼ cup potato starch

1 teaspoon baking powder

¼ teaspoon sea salt

1 cup water 

1. Place baking rack into third position; preheat oven to 350 degrees F; place paper liners in 12-well muffin tin; set aside.
2. In mixing bowl, combine pure olive oil, vanilla extract, cane sugar, egg replacer powder, DariFree powder, and agar powder; beat on high for 2 minutes.
3. In airtight container, combine millet flour, GF oat flour, tapioca starch, potato starch, baking powder, and sea salt; place on lid; shake vigorously to combine.
4. Add dry mix into wet; beat just to combine.
5. Using a ¼-cup measure, pour batter into paper liners; place tin into preheated 350 degree oven; bake 35 minutes or until cupcake centers bounce back when lightly tapped.
6. Remove tin to wire cooling rack; wait 5 minutes then remove cupcakes from tin to wire cooling rack to cool completely prior to frosting.

Servings: 12 cupcakes
Prep time: 10 minutes
Preheat: 350 degrees F
Baking time: 35 minutes