Vegan Vanilla Cupcakes

This was my first ever batch of vegan cupcakes, fresh from my new vegan cookbook (just something to mix it up a little).  I thought I would keep it simple with the golden vanilla, which turned out to be quite tasty. Even without the icing they have a great amount of flavor, and they have the same 'cupcakey' texture normal ones do. They taste just like regular cupcakes- and better than most. I made a batch of twelve last night and there are only a few left this morning :) Enjoy 

Golden Vanilla Cupcakes (yields 12 cupcakes)

from Vegan Cupcakes Take Over the World

1 cup soy milk

1 teaspoon apple cider vinegar

1 and 1/4 cup apple cider vinegar

2 tablespoons cornstarch

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup canola oil

3/4 cup granulated sugar

2 teaspoons vanilla extract

1/4 teaspoon almond extract

1. Preheat oven to 350 degrees F and line muffin pan with cupcake liners. 

2. Whisk the soy milk and vinegar in a measuring cup, set aside a few minutes to get good and curdled. 

3. Beat together the soy milk mixture, oil, sugar, vanilla and almond extracts in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain. 

4. Fill cupcake liners two- thirds full and bake for 20-22 minutes until done. 

5. Transfer to a cooling rack and let cool completely before frosting. 

Vegan Fluffy Buttercream Frosting

1/2 cup nonhydrogenated shortening

1/2 cup nonhydrogenated margarine

3 1/2 cups powdered sugar

1 1/2 teaspoons vanilla extract

1/4 cup plain soy milk

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