Cream Earth Balance Spread and brown sugar. Add egg replacer. Whisk together flour blend through salt in a separate bowl. Add flour mixture to creamed mixture, alternating with rice milk. Then add vanilla.
Pour into 18 greased muffin cups. Bake at 350 for 18 minutes or until cupcakes spring back slightly when touched. Cool in pan for 10 minutes and then turn out on a wire rack. Frost when cool.
Here they are with some peppermint frosting........so yummy!