More Vegan Cupcakes

Directions

1. 1
   Preheat the oven to 350 degrees .
2. 2
   Line muffin tin with paper cupcake liners, Set aside.
3. 3
   Mix together the soy milk and apple cider vinegar in a small bowl.
4. 4
   Stir well and set aside for about five minutes (the mixture will curdle).
5. 5
   In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
6. 6
   In another mixing bowl whisk together the soy milk mixture, oil, vanilla, and almond extract.
7. 7
   Add the wet to the dry ingredients and whisk together until all of the large lumps are gone.
8. 8
   Fold in the 1/4 of finely ground almonds.
9. 9
   Fill each muffin cup about 2/3rds full.
10. 10
    Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.
11. 11
    Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack.
12. 12
    Let the cupcakes cool completely before frosting.