This recipe is adapted from the book Vegan Cupcakes Take Over the World by
Isa Chandra Moskowitz and Terry Hope Romero

Yield: 12 cupcakes

1 c. soymilk (I used almond milk)
1 tsp. apple cider vinegar
1/3 c. canola oil
3/4 c. sugar
2 tsp. vanilla extract
1/4 tsp. almond extract or vanilla extract (to determine your flavor. For vanilla, add more vanilla. For almond, add almond)
1 1/4 cup flour
2 tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

1. Preheat oven to 350° . Line muffin pan with paper liners. (I used a 6 cup pan to make larger cupcakes, but this recipe should make 12 regular sized cupcakes.)
2. Whisk soymilk and the vinegar together and let sit a few minutes until curdled.
3. Beat together soy milk mixture, oil, sugar, vanilla and other extract in a large bowl.
4. Sift in the flour, cornstarch, baking powder, baking soda and salt until no large lumps remain.
5. Fill cupcake liners two third of the way and bake for 20-22 minutes until done. Transfer to cooling rack and cool completely until done. (At least take them out of the pan and let them cool so they don’t continue to bake in a hot pan.)