Vegan Red Velvet Cupcakes

• 2 cups soy milk
• 2 teaspoons apple cider vinegar
• 1/3 cup applesauce
• 1/4 cup vegetable oil
• 1/4 cup beet juice
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 2/3 cups white sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

1. Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
2. Stir soy milk and apple cider vinegar together in a large bowl. Let stand until curdled, about 5 minutes. Mix in applesauce, oil, beet juice, and vanilla extract.
3. Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to remove lumps. Pour in soy milk mixture; stir until batter is just combined.
4. Fill each cupcake liner 3/4 full with batter.
5. Bake in the preheated oven until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 5 minutes. Remove from the tins and place on wire racks until completely cool.

soy milk, apple cider vinegar, applesauce, vegetable oil, beet juice, vanilla, flour, white sugar, cocoa powder, baking powder, baking soda, salt

Taken from www.allrecipes.com/recipe/183804/vegan-red-velvet-cupcakes/ (may not work)