• Preheat oven to 350°
• In a small bowl, combine the unsweetened almond milk and apple cider vinegar to form vegan buttermilk. Set aside.
  1 cup unsweetened almond milk, 2 tbsp apple cider vinegar
• In a large bowl combine the flour, sugar, baking soda and salt.
  1¾ cups all- purpose flour, ¾ cups organic cane sugar, ½ tsp salt, 1 tsp baking soda
• To the same bowl add in the vanilla extract, melted vegan butter and buttermilk mixture. Use a whisk or hand mixer to combine until mostly smooth.
  1 tbsp vanilla extract, ½ cup vegan butter
• Divide the batter evenly amongst a muffin pan lined with cupcake liners. Bake for 20-23 minutes.
• Once done, remove from oven and set aside. Allow to cool completely before frosting.

Chocolate Frosting

• In a large mixing bowl, use a hand mixer (or standing mixer) to beat the softened vegan butter until it appears whipped.
  ½ cup vegan butter
• In that same bowl, gradually add in the powdered sugar, cocoa powder and vanilla extract. Add in the almond milk one tablespoon at a time until you've reached desired consistency.
  ¾ cup cocoa powder, 2 cups organic powdered sugar, 1 tsp vanilla extract, 3 tbsp unsweetened almond milk
• Once your cupcakes have cooled completely, frost them with your chocolate frosting and enjoy!