Chocolate Cupcakes (Vegan)

This recipe is my all-time favorite cucake recipe. It never fails to make a moist, fluffy cupcake with just the right amount of sweetness. It is from Vegan Cupcakes Take Over the World.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 fairy cakes

Ingredients

• 1  cup soymilk
• 1  teaspoon apple cider vinegar
• 3⁄4 cup  evaporated cane juice
• 1⁄3 cup canola oil
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon  almond extract
• 1  cup  unbleached all-purpose flour
• 1⁄3 cup cocoa powder (Dutch-processed or regular or a mix of the two)
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt

Directions

1. Preheat oven to 350 F and line 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 evaporated cane juice, oil, vanilla extract, and almond extract to the soy milk mixture and beat until foamy.
3. 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 till no large lumps remain ( few tiny lumps are okay, don't over-beat!).
4. Pour into liners, filling three-quarters ofthe way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.