Vanilla - Rainbow Cupcakes

Ingredients:

• 1 cup soy milk
• 1 tsp. apple cider vinegar 
• 1 1/4 cups all-purpose flour 
• 2 Tbsp. cornstarch 
• 3/4 tsp. baking powder 
• 1/2 tsp. baking soda 
• 1/4 tsp. salt (increase salt to ½ teaspoon if you’re using oil instead of margarine) 
• 1/2 cup non-hydrogenated margarine, softened, or ⅓ cup canola oil 
• 3/4 cup sugar 
• 2 tsp. vanilla extract 
• 1/4 tsp. almond extract, caramel extract, or more vanilla extract
• Various colors of food coloring; Reb, Blue and Yellow used in example

 Preperation:

1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
2. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
3. If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
4. In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don’t beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
5. If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
6. Seperate batter into enough containers as you want colors. 3 colors = 3 bowls
7. Add food coloring to bowls and mix, about 1/4 tsp of coloring per bowl should be fine; it darkens when it cooks.

8. Using a spoon, add first layer of color batter into cupcake shells. Repeat with additional colors in layers, carefully layering the colors so that they don't mix.
9. Bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.
10. Use any frosting you desire.

Enjoy!