The recipe is very easy, with with no "strange vegan" ingredients so it's good to keep handy if you know anyone with egg or dairy allergies or are baking for a vegan.
The icing is Pillsbury Cream Cheese flavor, which surprisingly, is vegan! I topped the cupcakes each with a Teddy Graham, which are vegan except for honey - Some vegans are stricter than others on this, so if you need a cookie alternative, Oreos are also vegan - Yes, they ARE!
(For a fun list of more things that are shockingly normal and vegan, follow this link:
http://www.peta.org/living/vegetarian-living/accidentally-vegan.aspx)
Basic Vegan Vanilla Cupcakes
(based on the recipe in the book "Vegan Cupcakes Take Over the World" - they also have a vegan cookie book as well http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739)
Preheat oven to 350 and line muffin tin with liners
In a large measuring cup, whisk together:
1 c. Soy Milk (I used Vanilla Silk) and 1 tsp. Apple Cider Vinegar and let it sit until it curdles (about 5-10 min.) - This acts as a "buttermilk" in the recipe!
In a KitchenAid Mixer (or a bowl using a hand held electric beater) beat together:
"Buttermilk" soy milk mixture
1/3 c. oil, 3/4 c. sugar
2 tsp. vanilla
1/4 tsp. other flavor extract, or more vanilla (I used coconut)
In a large bowl, combine:
1 1/4 c. white flour
2 TBSP cornstarch
3/4 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
Stir it well with fork, or sift (I stirred with a fork and never have the patience to sift)
Fill cupcake liners 2/3 of the way full (less is better, these puff up quite a bit)
Bake 20-22 minutes, until a toothpick comes out clean
Cool completely and then frost
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