Vegan Vanilla Cupcakes with White Frosting

1 cup soy milk
1 tsp apple cider vinegar
1 3/4 cups all-purpose flour
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup sugar
2 1/4 tsp vanilla extract

Frosting:
1 3/4 cup powdered sugar
6 Tbsp Earth Balance "Butter" (cold!)
2 Tbsp Soymilk

<3Preheat the oven to 350F and line muffin pan with cupcake liners.
<3Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.
<3In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.
<3In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.
<3Fill cupcake liners a little above half full and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.

<3Frosting:
Cream the cold "butter" and powdered sugar, then add the soymilk and blend.

<3Note: The original recipe says to fill the liners 3/4 full, which I did and still had leftover batter. The cupcakes got HUGE in the oven - so beware! If you fill them half way, it makes about 15 cupcakes.

<3Makes 15 one cupcake servings.



(copied from http://www.epicurious.com/recipes/member/views/BASIC-VEGAN-VANILLA-CUPCAKE-BASE-1245737)+(my own icing recipe)

Number of Servings: 15

Recipe submitted by SparkPeople user VEGANSCHMEGAN.