Buckwheat cupcakes (gluten-free, egg-free)

Buckwheat only cupcakes 

1 stick butter

1/2 cup sugar

1/2 cup brown sugar

1 cup almond milk

splash vanilla

1 1/2 cups buckwheat flour

2 tsp baking powder

1/2 tsp salt

Line 12 muffin tins with paper liners. Cream butter and sugars. In a separate bowl combine buckwheat flour, baking powder, and salt.  Add almond milk, vanilla, and butter/sugar mixture. Mix well. Fill muffin cups about half full.

Bake 350 for 40 minutes. Cool cupcakes on wire rack. Top with chocolate frosting from recipe below.

PS Let cool completely before trying to remove paper liner. If not, it turns into a crumbly mess. On the other hand you might just use the frosting to hold all the crumbs together!