1/2 Cup vegetable shortening or coconut oil (room temp.)
1/2 Cup non-dairy butter
¼ maple syrup
1 1/2 teaspoon vanilla extract
Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl combine your GF flour blend, sugar, salt, baking soda, baking powder, xanthan gum, and stir until blended. Mix in your non-dairy milk, apple sauce, maple syrup, vanilla extract, blueberries, and stir until fully combined.
Line your cupcake tin with paper liners and spray with non-stick spray. Fill each tin 3/4 full and pop them in the oven for 20-25 minutes. (While your cupcakes are baking prepare your butter cream!) Insert a toothpick into the center and if it pulls out clean, the cupcakes are done!
To make the maple butter cream, in your stand mixer combine the shortening, butter, sugar, maple syrup, vanilla extract, and mix on low-medium. (I like to drape to a towel over my mixer to try to keep the sugar dust off of myself!). Turn the mixer up to medium speed and blend until your butter cream has soft fluffy peaks.
Once your cupcakes are done baking, be sure to let them cool completely!! Once they are cool pipe your cupcakes as you wish!