Vegan Vanilla Cupcakes - Recipe

for the cupcakes:
1 cup soy/almond milk
1 tsp. apple cider vinegar
1 1/4 cups all-purpose flour
2 tbsp cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup non-hydrogenated margarine, room temperature
3/4 cup granulated sugar
2 tsp. vanilla extract
1/4 tsp almond extract, caramel extract or additional vanilla extract

1. Preheat the oven to 350F. Whisk the milk and vinegar in a measuring cup and set aside for a few minutes to curdle. Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix. In a separate large bowl, cream the margarine and sugar with an electric mixer on medium speed for 2 minutes. Beat in the vanilla and other extract (if you're using one) then alternate between beating in milk mixture and flour mixture until all ingredients are incorporated. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and allow cupcakes to cool completely.

for the frosting:
1/2 cup non-hydrogenated shortening
1/2 cup non-hydrogenated margarine
3 1/2 cups icing sugar
1 1/2 tsp. vanilla extract
1/4 cup soy/almond milk

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar 1/2 cup at a time until all is incorporated. Add the vanilla and milk and beat for about 5-7 minutes until fluffy. This takes about 10 minutes total, and your arm will get tired; either try switching arms back and forth, or use a stand mixer if you have one. Frost each cupcake with a piping bag fitted with a large open star tip. Sprinkle with coloured sugars if desired.

Makes approximately 12 cupcakes