Vegan Chocolate Cupcakes

• 1 cup almond milk
• 1 teaspoon apple cider vinegar
• 34 cup granulated sugar
• 13 cup canola oil
• 1 12 teaspoons vanilla extract
• 1 cup all-purpose flour
• 13 cup cocoa powder (regular or Dutch processed)
• 34 teaspoon baking soda
• 12 teaspoon baking powder
• 14 teaspoon salt

1. Review recipe and gather ingredients.
2. Preheat oven to 350 degrees and line muffin pan with paper liners or use silicon liners with a sheet pan.
3. Combine the nondairy milk and apple cider in a large bowl until foamy.
4. Set aside.
5. In a medium bowl, sift together dry ingredients (flour, cocoa powder, baking soda, baking powder and salt).
6. Set aside.
7. Add the rest of the wet ingredients to the milk/cider mixture (sugar, canola oil and extract).
8. In several batches, add the dry mixture to the wet mixture and mix very well.
9. Using an ice cream scoop or a small ladle, scoop batter into prepared pan or silicon cups.
10. Bake for about 18 minutes, until cake springs back to touch.
11. Cool completely on a cake rack before frosting.

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

Taken from www.food.com/recipe/vegan-chocolate-cupcakes-452338 (may not work)