Baby Shower Cupcakes (Vegan Friendly)

• 1 1/2 cups soymilk
• 1 teaspoon apple cider vinegar
• 1 1/4 cups plain flour
• 2 tablespoons cornflour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/3 cup canola oil
• 3/4 cup sugar
• 6 teaspoons vanilla essence (or extract)
• 1/4 teaspoon almond essence
• 1/2 cup Copha (melted)
• 6 cups icing sugar (sifted)
• red food coloring
• blue food coloring

1. For Cupcakes:.
2. Preheat oven to 180C and line muffin pan with paper liners.
3. Whisk 1 cup soy milk and the vinegar together and let sit a few minutes until curdled.
4. Beat together the soy milk mixture, oil, sugar, 2 tsp vanilla and the almond essence in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and 1/4 tsp salt and mix until no large lumps remain.
5. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.
6. FOR THE FROSTING.
7. In a bowl mix melted Copha, remaning salt, remaining vanilla, and about 1/3 of the icing sugar.
8. Add remaining soy milk and remaining icing sugar alternately. Mix until smooth and creamy.
9. Divide frosting into 3 bowls. Make one pink, one blue (desired shade) and leave one white.
10. When Cupcakes are cooled use a piping bag to frost 6 cakes pink, 6 blue and use white icing for question marks.

soymilk, apple cider vinegar, flour, cornflour, baking powder, baking soda, salt, canola oil, sugar, vanilla, almond essence, copha, icing sugar, red food coloring, food coloring

Taken from www.food.com/recipe/baby-shower-cupcakes-vegan-friendly-367874 (may not work)