vegan cupcakes

ok, so this is my first attempt at vegan baked goods

INGREDIENTS

* 1 cup soy milk
* 1 teaspoon apple cider vinegar
* 3/4 cup granulated sugar
* 1/3 cup canola oil
* 1 teaspoon vanilla extract
* 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
* 1 cup all-purpose flour
* 1/3 cup cocoa powder, Dutch-processed or regular
* 3/4 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* Vegan Fluffy Buttercream Frosting

INSTRUCTIONS

1. Preheat oven to 350°F and line a 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 sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. 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 until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Fluffy Frosting:
INGREDIENTS

* 1/2 cup nonhydrogenated shortening
* 1/2 cup nonhydrogenated margarine, we use Earth Balance
* 3 1/2 cups powdered sugar, sifted if clumpy
* 1 1/2 teaspoons vanilla extract
* 1/4 cup plain soy milk or soy creamer

INSTRUCTIONS

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