1 cup water (can use milk if available)
1 tsp. apple cider vinegar
1/3 cup canola oil
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. almond extract (or more vanilla)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 TBSP Arrowroot powder or cornstarch*
1 cup all purpose flour
1/4 cup whole wheat flour
Mix together water, vinegar, oil, sugar, vanilla and almond extract. Sift in dry ingredients and mix until no large lumps remain. Fill cups two-thirds full, bake for 20 to 22 minutes at 350° F. Transfer to cooling rack. Frost once cupcakes are completely cool. Cupcakes can be frozen, unfrosted. Simply thaw, frost, then serve.
*I personally avoid cornstarch and use arrowroot powder as a substitute. Arrowroot powder is often sold at health food stores or specialty baking stores and is a great thickener for baking and especially for sauces and gravies.
These cupcakes are moist and tender with a lot of flavor. Recipe adapted from the cookbook Vegan Cupcakes Take Over the World. This cookbook has a lot of clever recipes and ideas for cupcakes, I love it!