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CUPCAKES1. Preheat oven to 350°F2. Whisk together your dry ingredients and mix until well incorporated.3. Mix the milk and apple cider vinegar and let it set for about 10 minutes (to create a buttermilk).4. Once set, add in the rest of the ingredients, including the peaches. Mix in a food processor in short spurts to chop up the peaches more.5. Combine both dry and wet ingredients and pour into lined or greased cupcake molds.6. Bake for 15-20 minutes.CREAM TOPPING1. Mix together ⅓ cup vegan butter, 2 tablespoon almond milk, 1⅓ cup powdered sugar and ¼ teaspoon vanilla until smooth.
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