Fluffy Vanilla Cupcakes (Vegan!)

Excellent vegan recipe thanks to Vegan Lunchbox. I made a simple  frosting with powdered sugar and butter, plus mashed in some fresh strawberries.

Ingredients:

1 Tbsp apple cider vinegar

1 1/2 C scant cups soymilk (plain or vanilla)

2 1/8 C all-purpose flour

1 1/8 C sugar

2 Tsp baking powder

1/2 Tsp baking soda

1/2 Tsp kosher salt

1/2 C canola oil

1 1/4 Tsp vanilla extract

1/2 Tsp coconut extract

Directions:

1. Preheat oven to 350. Spray muffin tins or line with cupcake papers and spray the liners. 

2. Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soy milk to equal 1 1/2 cups. Stir well and set aside (the mixture will curdle).

3. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. In another mixing bowl whisk together the soy milk mixture, canola oil, vanilla and coconut extract.  Add the wet to the dry ingredients and beat until smooth using a handheld mixer or stand mixer, stopping to scrape down the sides of the bowl. 

4. Fill each muffin cup with 1/4 cup of batter. Bake for 15-20 minutes, until cake tester inserted int eh middle of a cupcake comes out clean. 

5. Let cool in the pan for 5 minutes, then remove the cupcakes from the pan and place them on a wire rack. Let the cupcakes cool completely before frosting.