2 cups (480 g) vanilla soy or other nondairy yogurt
1 cup (235 ml) canola oil
2 tablespoons (30 ml) vanilla extract
3 cups (375 g) all-purpose flour
2 cups (240 g) powdered sugar
4 teaspoons baking powder
Preheat oven to 350°F (180°C, or gas mark 4). Line 16 or 18 muffin cups with paper liners.
In a large bowl, combine soy yogurt, oil, and extract.
Sift flour, sugar, and baking powder on top.
Fold dry ingredients into wet, being careful not to over mix.
Divide batter equally among prepared cupcake liners.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Remove from muffin tin and let cool completely before decorating.
Yield: 16 to 18 cupcakes
