Chocolate Cupcakes and Vanilla Frosting (adapted from Vegan Cupcakes Take Over the World,) These are a must. You would seriously never know that they consist of pure ingredients and are a better choice for you than what is out there... FOR CUPCAKES: 1 cup soymilk 1 tsp apple cider vinegar 3/4 c granulated sugar 1/3 c canola oil 1 tsp vanilla extract 1/2 tsp almond extract, chocolate extract, or additional vanilla 1 c all-purpose flour 1/3 c cocoa powder 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt Preheat oven to 350 and line muffin tin. Mix soymilk and vinegar; let sit a few minutes to curdle (this process yields cupcakes with a tender crumb). Whisk in sugar, canola, and extracts till foamy. In a separate bowl, sift remaining dry ingredients. Blend together dry and wet ingreadients until no large chunks remain. Spoon batter into muffin tins, filling no higher than 3/4 full. Bake 18-20 min, until a toothpick inserted into center of cupcake comes out clean. Remove from oven and let sit 5-10 min; then turn out cakes onto cooling rack and bring to room temperature. Frost when cool. FOR ICING: 1/2 c vegan non-hydrogenated buttery spread (EarthBalance) 1/2 c vegan non-hydrogenated shortening (EarthBalance) 3 1/2 c powdered sugar (any brand will do) 1 1/2 tsp vanilla extract or paste 1/4 c plain soy milk or creamer (I actually use Silk creamer in either plain or vanilla. I find these yield richer frosting) Cream spread and shortening, whisk in extract and milk, and then slowly fold in sugar. Whisk 5-7 min, until fluffy. If you are using a pastry bag to pipe frosting, let frosting come to room temp for smooth application, then return frosted cakes to fridge to allow frosting to set.