Thank you Rachel L. from Sprinkled Pink for giving us this recipe and photo.

INGREDIENTS:

1 3/4 cup (220g) all-purpose flour, or 158-160g KFP cassava, or 210g chametz GF all purpose flour

1 cup white sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp.fine sea salt or ½ tsp kosher salt 

¾ tsp xanthum gum - don't add if the flour already contains xanthum gum such as Bob's or if you don't have access for Pesach.

1 cup milk (can use soy, sorghum, or oat milk ), or kfp white grape juice, apple or orange juice, coffee white

1 tsp. white vinegar or apple cider vinegar or lemon juice. It must have an acid to activate the baking soda

1/2 cup oil - Canola or Avocado or light olive oil

1 tsp. vanilla extract or 1 vanilla sugar scoop.

* *To make it chocolate add 2-3 tablespoons of Dutch cocoa powder and a tsp or 2 more liquid. Add sprinkles or chocolate chips if u like.

INSTRUCTIONS:

1. Preheat the oven to 350 degrees, and line a cupcake tin with 12 cupcake liners.

2. Make dry Mixture - Whisk together 1 3/4 cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt, and 1 cup white sugar. Set aside.

3. Make wet mixture - In a separate bowl, whisk together 1 cup milk, 1 tsp. vinegar, 1/2 cup oil, and 1 tsp. Vanilla extract.

Let batters rest for 10 minutes until it comes together and all the liquid is absorbed, especially if you're using GF flour

4. Pour the dry mixture into the wet mixture and mix together just until combined. Scoop the batter into the cupcake liners evenly. Fill liners 3/4 full (it's not a huge rise with the pesach ingredient)

5. Bake the cupcakes at 350 degrees for 15-18 minutes or until a toothpick inserted comes out clean. Make sure the edges don’t get too browned.

6. Let the cupcakes fully cool before frosting.