Vegan French Toast Cupcakes

These were by FAR my favorite of the 3 kinds I made. They were so incredibly delicious & moist. My mouth is watering just thinking about them. The other two, I just took one bite of each to make sure they were suitable & surrendered the rest to the kids or Cory. This one though, I ate the whole cupcake. It was seriously yummy.

1 cup soy milk-vanilla or plain, doesn't matter. I used vanilla though.
1 tsp apple cider vinegar
1 1/4 cups flour
2 Tbs cornstarch
1 tsp ground cinnamon
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup sugar
1 1/4 tsp maple extract
1 tsp vanilla extract

Preheat oven to 350 degrees, line pans with paper liners.
Whisk soy milk and vinegar together in a large bowl and set aside to curdle. Curdle curdle curdle..what a disgusting word.
In a smaller bowl, sift together the flour, cornstarch, cinnamon, baking powder, baking soda and salt.
Add oil, sugar and extracts to the soy milk mixture and beat until mixed.
Add dry mixture to soy milk mixture and beat until no large lumps remain.
Fill cupcake liners 2/3 full and bake for 20-22 minutes or until tops spring back when lightly touched.
Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely.

Vegan cream cheese frosting:
1/4 cup margarine softened-not all margarine you buy at the store is vegan, check your ingredients!
1/4 cup vegan cream cheese, softened
2 cups confectioner’s sugar
1 tsp vanilla extract

Cream together margarine and cream cheese.
Add sugar in 1/2 cup batches to avoid a mess. Mix until smooth and creamy.
Add vanilla and beat until smooth.

I was a bit weary of vegan cream cheese but I really couldn't tell the difference. I actually almost think it was better than the cream cheese frosting I usually make. It was so much lighter & fluffier. I even ate some of the cream cheese on a bagel this morning. Delicious.