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Sweet celebration: My gluten-free, vegan cupcakes offer a little something everyone can enjoy on the Fourth of July

By Wolfgang Puck, Tribune Content Agency on

FROSTING:

1 1/2 cups plain or vanilla-flavored almond milk

3/4 cup soy milk powder

1/4 cup agave nectar

1 tablespoon coconut extract

1 tablespoon pure vanilla extract

 

1 1/2 cups coconut oil

2 tablespoons fresh lemon juice

CUPCAKES:

1 3/4 cups all-purpose gluten-free baking flour

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(c) 2019 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
 

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