Vanilla Cupcakes

Place the vinegar in a medium mixing bowl. Add the non-dairy milk and set aside for 5 or 6 minutes to clabber while you mix the dry ingredients.

To prepare the batter, first position a rack in the upper third of oven and preheat to 375°F (190°C). Line a 12-cup standard cupcake tin with paper liners. Whisk, measure and sift together the dry ingredients. Stir the oil, vanilla and remaining 1 tsp of vinegar into the clabbered milk. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. The batter should be pourable. Spoon equal portions of the batter into each of the lined cups, filling about 2/3's full. Repeat with any extra batter. Transfer to the preheated oven and bake for 18 to 20 minutes, or until a tester or wooden toothpick inserted into the center comes out clean, or holds just a few moist crumbs. Remove from the oven and set the tin on a wire cooling rack for 5 minutes. Use a small offset spatula to carefully lift the cupcakes out of the tin onto the cooling rack. Take care as the cupcakes are tender while they are hot. Allow to cool to room temperature. Once cool, store airtight, at room temperature, for up to 24 hours. The cupcakes may also be stored, airtight and frozen, for up to 2 months.. If the latter, remove from the freezer and defrost, uncovered. These cupcakes paired well with Buttercream Frosting.