Chocolate cupcakes with Buttercream frosting!

(recipe from Vegan Cupcakes Take Over The World)

Chocolate Cupcake Ingredients:

• 1 cup soy milk• 1 tsp. apple cider vinegar• 3/4 cup granulated sugar• 1/3 cup canola oil• 1 tsp. vanilla extract• 1/2 tsp. almond extract• 1 cup all-purpose flour• 1/3 cup cocoa powder• 3/4 tsp. baking soda• 1/2 tsp. baking powder• 1/4 tsp. salt

Preheat oven to 350 degrees

In large bowl whisk the soy milk and apple cider vinegar together.Set aside for a couple minutes to curdle.

In a separate large bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.

In the soy mixture bowl, add the sugar, canola oil, and the extracts together.Mix together until it gets a little foamy.

Add the flour mixture bowl into the sugar mixture bowl and mix well.Try to get all the large lumps outs, a couple lumps are fine

Put the cupcake liners in the muffin pan.

Pour batter into the liners (I like to use a ice-cream scoop) filling them to about 3/4 of the way.

Bake 18-20 minutes. Insert a toothpick, if it comes out clean then the cupcakes are done.

Buttercream Frosting Ingredients!

• 1/2 cup shortening• 1/2 cup margarine• 3 1/2 cups

confectioners sugar• 1 1/2 tsp. vanilla extract• 1/4 cup soy milk• Food coloring (optional)

Beat together shortening and margarine.Add the sugar and mix well.Add vanilla extract, soy milk, and food coloring (optional) and beat together until nice and fluffy.

Decorate cupcakes to your liking!

Enjoy!