- 1¼ cups All purpose Flour
- 2 tablespoons Cornstarch
- ¾ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Unsweetened Non dairy Milk, almond, oat or soy
- 1 teaspoon Apple cider Vinegar
- ⅓ cup Canola Oil
- ¾ cup Sugar
- 2 teaspoon Vanilla extract
Preheat oven to 350°F and line muffin pan with cupcake liners.
Whisk the non-dairy milk and vinegar in a measuring cup and set aside for a few minutes to curdle.
In a large bowl, whisk together the milk mixture, oil, sugar, vanilla until the sugar dissolves.
Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no big lumps remain.
Fill cupcake liners ⅔rds of the way full and bake for 20~22 minutes or until a toothpick inserted in the center comes out clean.
Transfer to a cooling rack and let them cool completely before frosting.
Serving: 1Cupcake | Calories: 193kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 236mg | Potassium: 19mg | Fiber: 1g | Sugar: 15g | Calcium: 50mg | Iron: 1mg