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1
Preheat oven to 350F and line muffin pan with paper liners.
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2
Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.
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3
IF USING MARGARINE:.
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4
Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.
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5
In a separate large bowl,use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don't beat past 2 minutes. Beat in the vanilla and other extract, if using, alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.
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6
IF USING OIL:
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7
Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.
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8
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.
