Gluten-Free Chocolate Rum Cupcakes

3/4 cup non-dairy milk
1/4 cup + 2 tbsp vegetable oil
1 cup cane sugar
1/4 cup + 2 tbsp cocoa powder
1/4 cup light rum or coconut rum
1 dry ener-g egg replacer
3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup almond flour
2 tbsp tapioca starch
3/8 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum

Preheat oven to 350°F.

In a large bowl, whisk together the sugar, oil, cocoa, and rum, then whisk in the non-dairy milk.  Sprinkle the egg replacer on top and whisk until incorporated.  In a medium bowl, sift or whisk together the remaining dry ingredients.  Whisk the dry ingredients into the wet until the mixture just comes together.  Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 20-22 minutes.  Allow cupcakes to cool, then frost.

* Note - if you need to exclude nuts from the recipe, lose the almond flour and add 2 tbsp tapioca flour and 2 tbsp corn starch.