Best Cupcakes Ever

INGREDIENTS
makes about 18 cupcakes
* 2 cups soy milk
* 2 teaspoons apple cider vinegar
* 1 1/2 cups granulated sugar
* 2/3 cups canola oil
* 2 teaspoons vanilla extract
* 1 teaspoon almond extract, chocolate extract, or more vanilla extract
* 2 cups all-purpose flour
* 2/3 cup cocoa powder, Dutch-processed or regular
* 1 1/2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt

INSTRUCTIONS

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

* Vegan Fluffy Buttercream Frosting
(I used only 2 cups of sugar and omitted the soy milk and it was amazing as well. I don't like my icing too sweet.)
NGREDIENTS

* 1/2 cup nonhydrogenated shortening
* 1/2 cup nonhydrogenated margarine, we use Earth Balance
* 3 1/2 cups powdered sugar, sifted if clumpy
* 1 1/2 teaspoons vanilla extract
* 1/4 cup plain soy milk or soy creamer

INSTRUCTIONS

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.




Variation:Cookies ‘n’ Cream Cupcakes (pictured): Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Bake as directed

Found Recipe on chow but it is from Isa's Vegan Cupcakes take Over the World.