Your Basic Chocolate Cupcakes

From Vegan Cupcakes Take Over the World (makes a little more than 12 cupcakes)

• Ready In: 37 mins
• Serves: 12

Ingredients

• 1  cup soymilk
• 1  teaspoon apple cider vinegar
• 3⁄4 cup granulated sugar
• 1⁄3 cup canola oil
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon  almond extract
• 1  cup all-purpose flour
• 1⁄3 cup cocoa powder
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt

Directions

1. Preheat oven to 180°C (350°F) and have your cupcake liners ready in the pan.
2. Whisk soy milk and apple cider vinegar and set aside to curdle.
3. Add to the soy milk mixture sugar, oil, vanilla extract, and almond extract. Mix until foamy.
4. In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt.
5. Pour half of the dry batch into the wet batch and mix. Pour the last half and mix until smooth.
6. Fill cupcake liners and bake for 20-25 minutes or until cake tester comes out clean.