Preheat your oven to 180 degrees celsius, (make sure to reduce the temp to 160 degrees celsius if you have a fan forced oven)
Pop 12 cupcake liners into a 12 cup tray. I find it best to spray the muffin liners with oil for this recipe, the apple sauce makes the batter a little stickier than a traditional cupcake batter but with the spray of olive oil the cupcake liner peels off the cooked cupcake really easily.
In a large bowl whisk together the dry ingredients.
In a medium bowl whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients and fold together until combined. Try not to over mix the batter
Portion into the cupcake liners, don't over fill (three quaters full is perfect) , you want cupcakes to be a little lower in height than say a muffin, depending on your cupcake size you may get up to 15 cupcakes from the batter
Bake for 25 mins, the cupcakes are cooked when they are lightly golden and when you press the centre of the cupcake it springs back.
Cool on a rack and then decorate if desired. My vegan strawberry frosting is perfect with these cupcakes