CUPCAKE

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 1¼ cups all-purpose flour
• 1 cup granulated sugar
• 2 tablespoons cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup canola oil
• 2 tablespoons vegetarian red food coloring
• 2 teaspoons vanilla extract
• ¼ teaspoons almond extract
• 1 teaspoon chocolate extract



VEGAN CREAM CHEESE FROSTING

• 1 cup earth balance butter, room temperature
• 2 cups heavy coconut cream cheese blended w dash of lemon juice, room temperature
• 1 tsp. vanilla extract
• 4-6 cups powdered sugar

1. Preheat oven to 350ºf and line muffin pans with cupcake liners.
2. Whisk together soy milk and vinegar and set aside to curdle, about 5 - 10 minutes.
3. Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt into large bowl and mix.
4. Add the oil, food coloring, chocolate extract, and almond extract to the curdled soy milk. whisk well to combine. gently fold wet ingredients into dry, mixing until large lumps disappear.
5. Fill cupcake liners about two-thirds full (these cupcakes will rise fairly high). place in preheated oven and bake 18 to 20 minutes, but be sure not to overbake. use a toothpick inserted in the center to tell--the toothpick will be red, but there should not be any batter or gooey crumbs sticking. when done, let cool for a few minutes then transfer cupcakes to cooling rack to cool completely.
6. Frost with cream cheese frosting. these look especially awesome with a piped swirl! try a wilton 2a round tip to achieve a perfect swirl.