Vegan Chocolate Cupcakes

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Last year, I made these cupcakes for a friend at work who does not eat egg. Now, they are my go-to cupcake recipe. I've made them for birthdays, dinner parties, and holidays and they always disappear in minutes!!

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/vanilla 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
choice of frosting

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1. Preheat oven to 350 degrees 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 okay).

3. Pour into liners, filling 3/4 of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.