Ingredients For the cake 1 1/3 cup flour 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup granulated sugar 2 tsp pure vanilla extract 1/3 cup canola oil 1 cup non-dairy milk 1 tsp apple cider vinegar For the Frosting 1 or 1/2 cup stick earth balance buttery spread 1/2 vegetable shortening 2 tsp pure vanilla extract 1/4 cup non-dairy milk 3 1/2 cup icing sugar Directions Preheat oven to 325 degrees. Line cupcake pan with cupcake liners and set aside. Combine milk and apple cider vinegar and set aside. Whisk together sugar, vanilla and canola oil, add apple cider and milk mixture. Add remaining ingredients and whisk till smooth. Using a 1/4 cup measuring cup portion batter into cupcake liners and bake for 20-25 minutes until an inserted toothpick comes out clean. To avoid uneven cupcakes rotate pan half way through baking time. Cool cupcakes on wire rack until completely cool before frosting. For the frosting with a hand or stand mixer beat together earth balance and shortening until creamy. Beat in icing sugar and vanilla. Add milk one tbsp at at time until desired consistency.