Vegan Chocolate Cupcakes

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

1. Preheat oven to 350 degrees and line muffin pan with paper or foil liners
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large lumps remain.
3. Pour into liners, filling three-quarters of the way. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Transfer to cooling rack and let cool completely.

soy milk, apple cider vinegar, sugar, canola oil, vanilla, flour, cocoa powder, baking soda, baking powder, salt

Taken from www.yummly.com/recipe/Vegan-Chocolate-Cupcakes-1676212 (may not work)