• Preheat the oven to 350°F (180°C) and line a 12-hole muffin pan with paper liners. Set aside.
• In a bowl, stir the milk of choice and vinegar. Set aside for 5 minutes to curdle the milk.
• In another large mixing bowl, whisk flour, sugar, salt, and baking powder for 40 seconds until evenly combined.
• Pour the milk mixture, oil, and vanilla extract onto the flour.
• Whisk or beat on low speed with an electric mixer until a fairly liquid vanilla cupcake batter forms.
• Divide the batter evenly into the 12 cupcake liners, filling them to up to about 3/4 of their level.
• Bake the cupcakes at 350°F (180°C) on the center rack of your oven for 20-25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
• Let them cool down for 5 minutes in the pan, then cool completely on a rack before frosting with one batch of my vegan vanilla frosting recipe.

Storage

• Store the cupcakes in an airtight cake box in the fridge for up to 4 days or freeze them unfrosted for up to 1 month. Thaw at room temperature before frosting.