Chocolate Cupcakes (Vegan)

• 1 cup soymilk
• 1 teaspoon apple cider vinegar
• 34 cup evaporated cane juice
• 13 cup canola oil
• 1 teaspoon vanilla extract
• 12 teaspoon almond extract
• 1 cup unbleached all-purpose flour
• 13 cup cocoa powder (Dutch-processed or regular or a mix of the two)
• 34 teaspoon baking soda
• 12 teaspoon baking powder
• 14 teaspoon salt

1. Preheat oven to 350 F 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.
3. Add the evaporated cane juice, oil, vanilla extract, and almond extract to the soy milk mixture and beat until foamy.
4. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
5. Add in two batches to wet ingredients and beat till no large lumps remain ( few tiny lumps are okay, don't over-beat!
6. ).
7. Pour into liners, filling three-quarters ofthe way.
8. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean.
9. Transfer to cooling rack and let cool completely.

soymilk, apple cider vinegar, cane juice, canola oil, vanilla, almond, flour, cocoa, baking soda, baking powder, salt

Taken from www.food.com/recipe/chocolate-cupcakes-vegan-292976 (may not work)