Gluten Free Vanilla Cupcakes

¼ cup coconut oil
¾ cup Brown Sugar Splenda
2 eggs
1 Tablespoon pure vanilla extract
1½ cups Gluten-Free Flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup almond milk

Preheat oven to 350F.
Line 12-section muffin pan with paper liners (or omit liners and grease the pan, if you prefer)
In a mixing bowl, combine coconut oil substitute and sugar and beat until smooth sugar begins to dissolve a bit.
Add eggs and vanilla; stir until mixture is uniform.
In a separate bowl, whisk flour, baking powder and salt.
Add half of flour mixture to sugar mixture; stir.
Pour in milk; stir, then add remaining flour and stir until batter is smooth.
Spoon batter into prepared pan, dividing evenly between sections of pan.
Bake 12-15 minutes, just until cupcakes rise and turn light golden brown on top.
Remove from oven to cool, then frost as desired.

Serving Size: 11 cupckes

Number of Servings: 11

Recipe submitted by SparkPeople user GIRLW2BROWNDOGS.