Delicious Vanilla Dairy-Free Wheat-Free Cupcakes

I found this recipe on pickycook.com as a layer cake. I like it because there is no butter and I substituted the regular flour for spelt flour.

• Ready In: 35 mins
• Serves: 18
• Yields: 18 cupcakes

Ingredients

• 2  cups  white  spelt flour
• 1 1⁄2 cups sugar
• 2  teaspoons baking powder
• 1  teaspoon salt
• 8  tablespoons  extra light olive oil
• 2  large eggs
• 1  cup  regular  hemp milk or 1  cup  rice milk or 1  cup soymilk
• 2  teaspoons vanilla extract
• 1  lemon, zest of (optional)

Directions

1. Preheat oven to 350 degrees and put muffin liners into muffin pan.
2. Wisk flour, sugar, baking powder and salt together in medium bowl.
3. In a separate bowl wisk eggs, oil, hemp milk, vanilla and lemon zest until smooth.
4. Combine wet ingredients into dry ingredients.
5. Mix until just combined - DO NOT OVER MIX.
6. Pour batter into muffin liners.
7. Bake for 15 - 25 minutes check with toothpick.