Fail Proof Vegan Chocolate Cupcakes recipes

Ingredients

• 1 cup (250 mL) unsweetened almond milk
• 1 cup (220 g) natural cane sugar
• 1/3 cup (80 mL) grapeseed oil*
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure vanilla extract
• 1 1/2 cups (210 g) unbleached all-purpose flour
• 1/3 cup (27 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1/2 cup (100 g) vegan butter**
• 1/2 teaspoon pure vanilla extract
• 2 cups (250 g) powdered icing sugar, sifted if necessary
• 1 1/2 to 3 teaspoons unsweetened almond milk, as needed
• 1/4 teaspoon fine sea salt, or to taste
• sprinkles

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