Vegan Chocolate Cupcakes (Low Fat)

• soymilk↗1 cup
• apple cider vinegar or 1 teaspoon white vinegar↗1 teaspoon
• granulated sugar↗3⁄4 cup

  I used sugar in the raw

• low fat or 1/3 nonfat soy yogurt1⁄3

  dairy yogurt will work if you're not vegan

• vanilla extract↗1 teaspoon
• almond extract, chocolate extract (or more)↗1⁄2 teaspoon
• all-purpose flour or 1 cup white whole wheat flour↗1 cup
• cocoa powder, Dutch-processed or 1/3 cup regular cocoa powder↗1⁄3 cup
• baking soda↗3⁄4 teaspoon
• baking powder↗1⁄2 teaspoon
• salt↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 350°F and line a muffin pan with paper or foil liners.

2. 2

   Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, yogurt, 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).

3. 3

   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.