Instructions

• Preheat your oven to 350 degrees Fahrenheit and spray two standard cupcake pans with cooking spray (don’t use paper or parchment cupcake liners, but silicone liners will work!).
• In a medium-sized bowl, whisk together the sorghum flour, oat flour, erythritol, baking powder, baking soda, and salt.
• In a stand mixer bowl with whisk attachment, add the almond milk, applesauce, egg whites, vanilla paste, stevia extract, natural butter flavor, and almond extract.  Mix on medium-low speed until completely smooth and mixed through.
• Turn off the mixer, dump in the dry ingredients, then whisk on low speed to combine.  Scrape down the sides of the bowl and mix one last time.
• Remove the bowl from the mixer and gently fold in the rainbow sprinkles.  Scoop the batter into the prepared pans.
• Bake for 24 minutes, or until the surface of the cakes spring back when tapped.  Frost and serve immediately after the cupcakes have cooled!  Enjoy.