Vegan cinnamon/Apricot Cupcakes

Here are two variations of the same recipe. On the left, you've got the cinnamon-chocolate topping and grounded nuts and on the right the white chocolate topping. Those bad boys are actually tasty and very smooth.

1 cup almond milk (or any other kind of non-dairy milk)

1 tsp rice vinegar

1 1/4 cups flour

2 tbsp cornstarch

1/2 tsp salt

1/3 cup lemon oil

3/4 cup sugar

1 1/2  tsp liquid vanilla

1 tsp cinnamon ( grounded)

100gr dried apricots

Topping:

1/2 vegan chocolate ( black and white)

Grounded nuts

Steps:

1. Preheat the oven to 350º and line a cupcake pan.

2. Combine the almond milk and rice vinegar in a large bowl and set aside to curdle for at least 5 minutes.

3. Sift together the flour, cornstarch, cinnamon and salt in a medium bowl. 

4. Add the lemon oil, sugar, vanilla and the cut apricots (small squares) to the almond milk mixture and stir well.

5. Add the dry ingredients into the wet and stir until just combined. Then fill up the cupcake tins about 2/3 of the way full.

6. Bake for about 20-25 minutes or until a toothpick comes out clean. Make the topping while they bake. Let cool for at least 15 minutes before frosting.