Thanks to Chef AJ for providing this amazing recipe for vegan cupcakes. Learn more about Chef AJ and healthy cooking at www.EatUnprocessed.com.

1 cup barley flour
1/3 cup almond meal
1 tablespoon ground flax seed
1 teaspoon aluminum-free baking powder 
1/2 teaspoon baking soda
2/3 cup unsweetened vanilla almond milk
1⁄2 cup pure maple syrup 
1/3 cup roasted almond oil
2 teaspoons almond extract

2 cups vegan organic powdered sugar
1⁄2 cup soymilk powder
1 stick non-hydrogenated vegan margarine
1⁄2 cup vegan non-hydrogenated shortening
1⁄2 cup fruit sweetened raspberry preserves
4 drops of raspberry oil (available at cake decorating stores and online)
1 drop red food coloring (optional)

To make the cupcakes: Preheat the oven to 350º. Line a standard cupcake or muffin pan with 12 cupcake liners. Place all dry ingredients in a medium size bowl, set aside. In a blender, place all wet ingredients and blend for a few seconds on low until thoroughly mixed. Pour wet ingredients into dry ingredients and whisk until fully incorporated. Do not over mix the batter. Fill cupcake liners evenly with batter using a large scoop so that there is the same amount of batter in each liner. Bake for 22- 24 minutes, until tops are golden brown and toothpick inserted in center comes out clean. Allow to cool completely before filling and frosting.

To make the frosting: Place the soymilk powder in a blender and blend on high for 10 seconds. Add the powdered sugar and blend again for another 10 seconds. In a food processor fitted with the “S” blade, process all ingredients until smooth and fully incorporated, scraping down the sides occasionally, if necessary. Place frosting in a pastry bag fitted with the tip of your choice.