For the Cupcakes:
1 cup soy milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Vanilla Frosting:
1/4 cup margarine, softened
1/4 cup Tofutti Better Than Cream Cheese (cream cheese substitute), softened
2 cups organic confectioners' sugar
1 vanilla bean, split and seeds scraped out, or 1 teaspoon vanilla extract
Preheat oven to 350 degrees F/180 degrees C. Line muffin pan with paper liners.
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 till 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 lumps remain (or very few remain).
Pour into liners, filling each with 1/4 cup of batter. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
For Vanilla Frosting:
Cream together margarine and Tofutti until just combined. Add confectioners' sugar 1/2 cup at a time, mixing each addition until smooth and creamy. Add vanilla, and beat until fluffy and smooth. Keep tightly covered and refrigerated until ready to use, then pipe/spread onto fully cooled cupcakes.
Makes 12 cupcakes.
Date: February 8, 2008