1 C soy milk, unsweetenedPreheat oven to 350 degrees and line muffin pan with cupcake liners.
1 tsp apple cider vinegar
1 1/4 cups flour
2 tablespoons cornstarch (potato starch, OK)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (increase salt to 1/2 teaspoon if you're using oil instead of margarine)
1/3 cup canola oil or 1/2 C margarine
3/4 cup granulated sugar (I should do it short of 3/4 but not quite 1/2...a little too sweet with frosting on it)
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Whisk the soy milk and vinegar in a measuring cup, set aside a few minutes to get good and curdled.
If using margarine: sift flour, cornstarch, bp, bs, and salt into a large bowl and mix and in a separate large bowl, cream butter and sugar for 2 minutes until light and fluffy, but don't beat past 2 minutes. Beat in the vanilla and other extract then alternate beating the soy mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
If using oil: beat together the the soy milk mixture, oil, sugar, vanilla and almond extracts in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain.
Fill cupcake liners two-third full and bake for 20-22 minutes until done. (20 min for me)
Transfer to a cooling rack and let cool completely before frosting.
Makes 1 dozen, from Vegan Cupcakes Take Over the World