Our Favorite Cupcakes

your basic vegan chocolate cupcake
makes 12 cupcakes

ingredients:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

directions
preheat oven to 350 degrees F and line a muffin pan with paper or foil liners.
whisk together the soy milk and vinegar in a large bowl and set aside for a few minutes to curdle.
in a separate bowl, sift (really – get a sifter; it makes a difference) together the flour, cocoa powder, baking soda, baking powder and salt.
add the sugar, oil and vanilla extract, and other extract if using, to the soy milk mixture and beat until foamy.
add the dry ingredients to the wet ingredients in two batches and beat until no large lumps remain (a few tiny ones are ok).
pour into liners, filling three-quarters of the way.
bake 18 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
transfer to cooling rack and let cool completely before...

I usullay top the cupcakes with some powder sugar or sprinkles.