Baby Shower Cupcakes (Vegan Friendly)

Ingredients

• 1 1/2 cups soymilk
• 1 teaspoon apple cider vinegar
• 1 1/4 cups plain flour
• 2 tablespoons cornflour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/3 cup canola oil
• 3/4 cup sugar
• 6 teaspoons vanilla essence (or extract)
• 1/4 teaspoon almond essence
• 1/2 cup Copha (melted)
• 6 cups icing sugar (sifted)
• red food coloring
• blue food coloring

Directions

1. 1

   For Cupcakes:.

2. 2

   Preheat oven to 180C and line muffin pan with paper liners.

3. 3

   Whisk 1 cup soy milk and the vinegar together and let sit a few minutes until curdled.

4. 4

   Beat together the soy milk mixture, oil, sugar, 2 tsp vanilla and the almond essence in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and 1/4 tsp salt and mix until no large lumps remain.

5. 5

   Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.

6. 6

   FOR THE FROSTING.

7. 7

   In a bowl mix melted Copha, remaning salt, remaining vanilla, and about 1/3 of the icing sugar.

8. 8

   Add remaining soy milk and remaining icing sugar alternately. Mix until smooth and creamy.

9. 9

   Divide frosting into 3 bowls. Make one pink, one blue (desired shade) and leave one white.

10. 10

    When Cupcakes are cooled use a piping bag to frost 6 cakes pink, 6 blue and use white icing for question marks.