Cupcakes

• 1 + ¼ cup gluten-free baking flour

• ½ cup almond flour made from almond pulp, dried*

• 1 tsp xanthan gum (if not already included in the gluten-free flour)

• ¾ cup cane sugar

• ¼ cup light brown sugar

• ¼ cup cocoa powder

• ¾ tsp baking powder

• ½ tsp baking soda

• ⅛ tsp salt

• 1 cup almond milk

• 2 tsp apple cider vinegar

• ⅓ cup coconut oil (melted)

• 2 tsp vanilla extract

Buttercream Frosting

• 2 sticks vegan butter, slightly softened

• 4 ¼ cups powdered sugar, sifted

• 3 tbsp almond milk

• 2 tsp vanilla extract

• 2 tsp blue spirulina or butterfly pea powder (for blue appearance)

• pinch of salt