1 cup nondairy milk
1 tsp apple cider vinegar
1 1/4 cups all-purpose flour
2 Tbs cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup granulated sugar
2 tsp vanilla extract
1/4 tsp almond extract, caramel extract or more vanilla extract
1. Pre-heat oven to 350ºF and line muffin pan with cupcake liners.
2. Whisk the milk and vinegar in a measuring cup and set aside a few minutes to get good and curdled.
3. Beat together the milk mixture, oil, sugar, vanilla and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain. Add a few drops of food coloring if you want to use it.
4. Fill cupcake liners 2/3 of the way and bake for about 15-18 minutes for mini and 20-22 minutes for regular size or until done (they're done when a toothpick comes out clean). Transfer to a cooling rack and let cool completely before frosting.
Here are some of our decorated cupcakes: