I really like how these cupcakes turned out. They have a similar texture to banana cake. Using the barley flour and the almond milk gave them a really moist, earthy flavour and texture.
1 tablespoon of white vinegar
1 1/2 cups of dairy free milk. (I used almond milk)
2 cups of organic brown sugar
2 1/4 cups of barley flour
1 teaspoon of baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 a cup of rice bran oil
Throw all the ingredients into a large bowl. Stir to combine and whisk.
Pour into cupcake paper lined muffin trays.
Bake on 180c for approximately 20 mins. (This may be slightly less or more depending on the strength of your oven)
Cool on wire racks. (This is important as they need to cool properly).
Ice with icing sugar. # I didn’t measure the icing. I just started with a tablespoon of *fresh* lemon juice and added icing sugar until I achieved a thick but still soft texture.
Time: 35 minutes
Freezing: I have not frozen these but someone made them and reported back that they are great to freeze so give it a shot!)