Hocus Pocus Halloween Cupcakes

Instructions

1. Preheat oven to 350 and line a muffin tin with paper liners.
2. Whisk together the gluten-free all-purpose flour, granulated sugar, salt, baking powder, and baking soda. Set aside.
3. In a separate medium bowl, whisk together the flax meal/water mixture, vegetable oil, dairy-free milk, and vanilla extract.
4. Pour the wet ingredients into the dry bowl and whisk until well blended.
5. Scoop a little into each paper liner, about 1/3 or ½ full, and then press an unwrapped Chocolate Mini into the center. Top with more batter until it’s almost full. Continue with all the batter.
6. Place in the oven for 23-25 minutes until lightly golden on top, and they gently spring back when touched.
7. While the cupcakes are cooling, make the frosting by whipping the vegan margarine with a hand mixer until creamy. Add half of the powdered sugar and gently mix. Add the vanilla and the remaining powdered sugar and blend until fluffy.
8. Frost the cooled cupcakes and decorate as desired. Enjoy within 3 days.