Made these babies for my brothers 19th birthday. The recipe is from the Vegan Cupcakes Take Over the World cookbook, but the frosting is all mine...
1 cup almond milk
1 teaspoon apple cider vinegar
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine
3/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon almond extract or some more vanilla
Preheat oven to 350F and line muffin pan with paper liners.
Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.
Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.
In a separate large bowl,use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don't beat past 2 minutes.
Beat in the vanilla and other extract, if using, alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.Put equal amounts of batter into the cupcake pan liners and stuff 5-10 chips in the middle of each cupcake, pushing it under the batter.
Cook for about 25 minutes.
Frost it with my Banana Rum Frosting and top it with some banana slices or what floats your fancy.