Vegan Gluten Free Double Chocolate Cupcakes.

Preheat the oven to 350 degrees F. Line a cupcake pan with paper cupcake liners.
Measure ⅓ cup of vegan buttery spread and put it in a small bowl. Microwave for about 20 seconds until it is melted. Set aside.
Place the melted buttery spread, sugar, and applesauce in a mixing bowl and mix well.
Add the gluten free flour blend, cocoa powder, sugar, baking soda, and salt.
Add the water, vanilla extract, and vinegar, and mix until smooth and combined. (You can use a mixer, or just do it by hand. Either way works).
If the batter seems too thick or dry, add more liquid. Some gluten free flours really soak up the liquid, so adjust the amount if needed.
Spoon the batter into the cupcake liners, filling them slightly more than ½ full.
Bake at 350 degrees F for 20-24 minutes, or until a toothpick inserted inside comes out clean. Place the cupcakes on a wire rack to cool.
Repeat with remaining batter (you will have enough for 4 more cupcakes).

Cream the vegan buttery spread in a large bowl. Add a little bit of the powdered sugar and cocoa powder.
Alternate adding the sugar and cocoa powder and drizzling the water or non-dairy milk in until the desired consistency is reached. The frosting should be thick but spreadable. Add a little more liquid as needed to get the right thickness.
Frost the cooled cupcakes using either an offset spatula or a piping bag and tip. Store cupcakes in an airtight container.