- 1 c soy milk
- 1 tsp apple cider vinegar
- 1 ¾ c all-purpose flour
- 2 tbsp cornstarch
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1/3 c canola oil
- ¾ c sugar
- 2 ¼ tsp vanilla extract
Preheat the oven to 350F and line muffin pan with cupcake liners.
Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.
In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.
In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.
Fill cupcake liners two-thirds full and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.