Chocolate Cupcakes, More Vegan-y and Tasty than Usual

This not my recipe, but is from Vegan Cupcakes Take Over the World.

Ingredients:

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract (or other extract, but almond always wins at my place)
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°. Either grease or line muffin pan.
2. Whisk together the soy milk and vinegar, then set aside and allow to curdle.

3. After a few minutes add sugar, oil, vanilla extract, and almond extract to the soy milk/vinegar mixture and beat until foamy.

4. In a separate bowl, mix flour, cocoa powder, baking soda, baking powder, and salt. Add in to wet ingredients and combine (do not overbeat).

5. Bake 18 to 20 minutes.

I made the vegan buttercream frosting once with these and was not impressed, so now I prefer to dust them with powdered sugar or leave them plain. However, Kelly liked the vegan frosting so maybe it’s good. It has a lot of good reviews. Anyways, I go minimalist based on personal preference.