I stumbled across this concoction at Love and Olive Oil, and apparently it was taken from Vegan Cupcakes Take Over the World (perhaps a book I should purchase). I highly recommend this one.
1 cup soy milk (I used 2% cow's milk)
1 teaspoon apple cider vinegar
1/3 cup canola oil (I used extra virgin olive oil, it was all I had on hand!)
1 teaspoon vanilla extract
1/2 teaspoon almond extract (this made the cupcake!!!)
3/4 cup sugar
1 cup all purpose flour
1/3 cup cocoa powder, Dutch processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350F, and line muffin tin with paper cupcake liners.
Whisk together the soymilk and apple cider vinegar in a large bowl, and set aside for a few minutes to curdle (I waited five minutes but never saw any visible curdle-age). Add the sugar, oil, and extracts to the soy milk and vinegar mixture and beat until foamy. In a seperate bowl sift together flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no lumps (or very few) remain.
Pour into liners, filling each with 1/4 cup batter. Bake 18-20 (mine took 23) minutes, until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool completely.
Vanilla Bean Frosting
1/4 cup margarine or butter, softened
1/4 cup tofutti or cream cheese, softened
2 cups confectioner's sugar (sifted!)
1 vanilla bean, split and seeds removed or 1 teaspoon vanilla extract (I used 1/2 bean and 1/2 teaspoon extract)
Cream together butter and cream cheese until just combined. Add confectioners' sugar 1/2 cup at a time, mixing each addition until smooth and creamy. Add vanilla, and beat until fluffy and smooth. Keep tightly covered and refrigerated until ready to use, then pipe/spread onto fully cooled cupcakes.