Baby Shower Cupcakes (Vegan Friendly) - cooking recipe

Ingredients

1 1/2 cups soymilk
1 teaspoon apple cider vinegar
1 1/4 cups plain flour
2 tablespoons cornflour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
6 teaspoons vanilla essence (or extract)
1/4 teaspoon almond essence
1/2 cup Copha (melted)
6 cups icing sugar (sifted)
red food coloring
blue food coloring

Preparation

For Cupcakes:.
Preheat oven to 180C and line muffin pan with paper liners.
Whisk 1 cup soy milk and the vinegar together and let sit a few minutes until curdled.
Beat together the soy milk mixture, oil, sugar, 2 tsp vanilla and the almond essence in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and 1/4 tsp salt and mix until no large lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.
FOR THE FROSTING.
In a bowl mix melted Copha, remaning salt, remaining vanilla, and about 1/3 of the icing sugar.
Add remaining soy milk and remaining icing sugar alternately. Mix until smooth and creamy.
Divide frosting into 3 bowls. Make one pink, one blue (desired shade) and leave one white.
When Cupcakes are cooled use a piping bag to frost 6 cakes pink, 6 blue and use white icing for question marks.