Red Velvet Cupcakes
1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1¼ cups all-purpose flour
1 cup organic granulated sugar
2 tablespoons cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup canola oil
2 tablespoons vegetarian red food coloring
2 teaspoons vanilla extract
¼ teaspoons almond extract
Preheat oven to 350ºf and line muffin pans with cupcake liners.
Whisk together almond milk and vinegar and set aside to curdle, about 5 - 10 minutes.
Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt into large bowl and mix.
Add the oil, food coloring, and almond extract to the curdled soy milk. Whisk well to combine. Gently fold wet ingredients into dry, mixing until large lumps disappear.
Fill cupcake liners about two-thirds full. Place in preheated oven and bake 18 to 20 minutes, but be sure not to overbake (once done, a toothpick inserted into the center will be red, but there should not be any batter or gooey crumbs sticking to it) Let cool for a few minutes then transfer cupcakes to cooling rack to cool completely.
Frost with vanilla buttercream frosting