Basic Vegan Chocolate Cupcakes

Directions

1. 1
   Preheat the oven to 350°F (180°C).
2. 2
   Line muffin pan with baking cups (paper or foil).
3. 3
   Whisk together soy milk and vinegar in a large bowl, and set aside to curdle. Add sugar, oil, and vanilla to the soy mixture and beat until frothy.
4. 4
   In a separate bowl, whisk together the remaining dry ingredients.
5. 5
   Add the dry mixture to the wet mixture in two batches beating until smooth, with no large lumps remaining.
6. 6
   Pour the batter into prepared baking cups, filling them to three quarters full.
7. 7
   Bake for 18 to 20 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean.
8. 8
   Transfer cupcakes to cooling rack and allow to cool completely.