* Select your ‘milk’ based on dietary restrictions – almond milk (if nuts are okay), soy milk (if soy is okay), rice milk (should be fine for anyone) or cow milk (if traditional milk is okay).
* If you want to make this gluten-free, use gluten-free flour (such as
Cup4Cup Multipurpose Flour) in place of the all-purpose flour.
* Recipe doubles well.
* I baked the cupcakes and froze them. Remove what you need from the freezer the night before serving and glaze them the next day.