If you are like me and have family members who don't like much chocolate *gasp*... then this might be the cupcake for you/them.
1 1/3 C self-rising flour mixture
1 1/4 C sugar
1 tsp (extra) baking powder
1/2 C apple sauce
1/4 C canola oil
2 units egg replacer (I used 3 tsp ener-g)
1/2 C rice milk
2 Tbsp canola oil
1 1/2 tsp vanilla extract
1 tsp orange extract
* 2 drops yellow and 1 drop red food coloring... just adds a slight color to look more "normal".
Mix flour, sugar, and baking powder in a large bowl. Wisk together egg replacer, rice milk, and 2 Tbsp canola oil in a small bowl.
Add "egg" mixture, apple sauce, remaining oil, vanilla, orange, and food coloring to the flour mixture and stir well.
Spoon into cupcake pan/shells (I used a 1/4 cup measuring cup and it turned out perfect). Makes 12 cupcakes.
Bake at 375F for 25 mins or until toothpick comes out clean...
Cool and frost with your favorite allergen-free frosting or make a simple whipped frosting yourself (powdered sugar, shortening, rice milk, and vanilla) if you are going no-soy.
** It might be a good sweet bread too if left unfrosted and the sugar reduced a little. The texture is a little chewy like a bread and not crumbly like most cupcakes. I'll work on that.