Butterbeer Cupcakes (Vegan) - cooking recipe

Ingredients

1/3 cup almond milk
1/3 cup cream soda
1/2 teaspoon apple cider vinegar
2/3 cup butterscotch syrup, plus extra to drizzle on top
1/3 cup canola oil
1 tablespoon vanilla
1 teaspoon butter flavoring
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Preparation

Whisk together milk and apple cider vinegar and set aside for a few minutes, to give the milk time to curdle.
Preheat oven to 325 degrees and line the cupcake tins.
Sift together the dry ingredients and set aside.
Combine all your wet ingredients, including the milk mixture, and mix well.
Add dry ingredients to the wet ingredients, bit by bit, mixing until no lumps remain.
Fill cupcake liners 2/3 of the way full.
Bake cupcakes for 20-22 minutes.
Butterscotch Frosting:
1/2 cups margarine (or butter for non vegan recipe).
1/4 cups cream cheese substitute (or cream cheese for non vegan recipe).
1/2 cup butterscotch syrup.
1 tbsp butter flavor.
4-5 cups powdered sugar.
splash of cream soda.
Cream together butter and butterscotch.
Add in the cream cheese, vanilla and cream soda and cream together. Add the powdered sugar in batches until the frosting reaches your desired consistency.
putting the frosting in the fridge for 30-60 minutes will help the piping process.
pipe frosting onto completely cooled cupcakes.