Vegan Cocoa Cupcakes with Vanilla Bean "Butter"cream

Recipe by Elaina Reville 
Makes about a dozen chocolate cupcakes
1 cup chocolate almond milk*
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla paste*
1/2 teaspoon almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

INSTRUCTIONS
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.



Vanilla Bean "Butter"cream
1/2 cup Earth Balance spread
1- 1 1/2 cup confectioner's sugar 
1 teaspoon vanilla paste
pinch of salt 


INSTRUCTIONS
Combine all ingredients and mix until it becomes slightly whipped.  It will first turn crumbly but keep going!  About 2 minutes.  






*my modifications