Gluten Free Flour Blend
Eggs + Oil + Lemon Juice
Salt + Baking Soda + Sugar
Vanilla + Non-Dairy Milk
Fill a cupcake tin with paper liners. Fill each 3/4 full of cupcake batter. Bake the cupcakes for 22 minutes until done. Move to a cooling rack. Make the frosting or icing while they cool.