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1
Whisk together milk and apple cider vinegar and set aside for a few minutes, to give the milk time to curdle.
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2
Preheat oven to 325 degrees and line the cupcake tins.
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3
Sift together the dry ingredients and set aside.
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4
Combine all your wet ingredients, including the milk mixture, and mix well.
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5
Add dry ingredients to the wet ingredients, bit by bit, mixing until no lumps remain.
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6
Fill cupcake liners 2/3 of the way full.
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7
Bake cupcakes for 20-22 minutes.
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8
Butterscotch Frosting:
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9
1/2 cups margarine (or butter for non vegan recipe).
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10
1/4 cups cream cheese substitute (or cream cheese for non vegan recipe).
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11
1/2 cup butterscotch syrup.
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12
1 tbsp butter flavor.
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13
4-5 cups powdered sugar.
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14
splash of cream soda.
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15
Cream together butter and butterscotch.
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16
Add in the cream cheese, vanilla and cream soda and cream together. Add the powdered sugar in batches until the frosting reaches your desired consistency.
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17
putting the frosting in the fridge for 30-60 minutes will help the piping process.
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18
pipe frosting onto completely cooled cupcakes.
