Made these for my birthday ♥

Cupcakes:
1 C Soy Milk
1 tsp. Apple Cider Vinegar
1 C Sugar
1 1/4 C Flour
1/3 C Canola Oil
2 Tbsp. Cocoa Powder
2 Tbsp. Liquid Red Food Coloring
2 tsp. Vanilla Extract
1 tsp. Baking Powder
1/2 tsp. Almond Extract
1/4 tsp. Baking Soda
1/4 tsp. Salt

Directions:
1. Preheat oven to 350 degrees. Place cupcake liners in your cupcake pan.
2. Combine soy milk and apple cider vinegar in a bowl and let sit for 5 minutes to thicken.
3. Combine sugar, oil and extracts in a large mixing bowl. Once your soy milk mixture has thickened add it to you mixing bowl. Combine thoroughly.
4. Add the rest of your dry ingredients, mix until all lumps are gone.
5. Fill cupcake lines 2/3 full.
6. Cook in the over for 17-19 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
7. Wait at least 30 minutes, or until completely cool to frost.

Frosting:
1/2 cup nonhydrogenated vegetable shortening
1/2 cup nonhydrogenated margarine (Such as Earth Balance)
2 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk

Directions:
1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat until fluffy.

Pipe onto cupcakes, enjoy ♥