1 cup soymilk
1 teaspoon apple cider vinegar
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine or 1/3 cup canola oil
3/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon almond extract or vanilla extract
1. Preheat oven to 350F and line muffin pan with paper liners.
2. Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.
3. IF USING MARGARINE: Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.
In a separate large bowl,use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don’t beat past 2 minutes. Beat in the vanilla and other extract, if using, alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.
IF USING OIL: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.
4. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.
*This recipe makes 12 cupcakes, I doubled the batch to make a full-size cake.
Borrowed from: Vegan Cupcakes Take over the World