Vegan Coconut Cupcakes

Vegan Coconut Cupcakes

Ingredients:
soymilk, original and vanilla, unfortified
vinegar, cider
sugars, granulated
oil, canola
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table

Directions:
Whisk together the soy milk and vinegar and set it aside to allow curdling.
Add the sugar, oil, vanilla and coconut extracts to the milk mixture and whisk until its foamy.
In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
Add in two batches to wet ingredients, beating until no large lumps remain.
Pour into lined cupcake pans, filling cups about 3/4 full.
Bake 18-20 minutes and remove when toothpick inserted in center comes out clean.
Transfer to a wire rack and allow them to cool completely.