1 ½ teaspoons baking powder

½ teaspoon salt

1 cup sugar

¼ teaspoon baking soda

½ cup powdered baker’s cocoa

½ teaspoon vanilla extract

1 teaspoon apple cider vinegar

2/3 cup soy milk

1/3 cup vegetable oil

 

Buttercreme Icing

½ cup softened soy margarine

¼ cup soy milk

3 cups powdered sugar

1 ½ teaspoon vanilla

 

 

Preheat oven to 350 degrees F and oil the cups of a standard sized muffin pan. Pour soy milk and apple cider vinegar into a container and set aside for 10 minutes or until it curdles. Combine flour, baking powder, salt, sugar, baker’s cocoa and baking soda in a large bowl and set aside. Pour vegetable oil, vanilla extract and curdled soymilk into the flour mixture. Blend on low setting, periodically scraping sides of bowl, for 1 minute then beat for an additional 2 minutes on a higher setting until the batter is smooth. Spoon batter into prepared muffin cups until each cup is 2/3 to ¾ full of batter. Bake for 20-25 minutes or until toothpick inserted into muffins comes out clean. Remove from pan and place on cooling rack. Allow cupcakes to cook entirely before icing.

 

To make icing, put powdered sugar in bowl with soy margarine. Beat until the mixture is smooth and light. Do not add any fluids to the powdered sugar mixture until the entire mixture is even smooth. Place cold soymilk and vanilla extract in a container. While beating the powdered sugar mixture, slowly add soymilk and vanilla. Beat until mixture is evenly smooth again. Spread icing over cooled cupcakes.