Superbowl Cupcakes[:

I wanted to make these as simple as I could, because I'm terribly lazy and didn't have that much time to work with haha. So, I just ended up making basic chocolate and vanilla cupcakes. The chocolate cupcake recipe is actually one passed down from my grandma, so you have my dad to blame because he wouldn't let me post it. I have to tell you though, it's my favorite. Sooooo good. The vanilla recipe, however, isn't a huge secret so here it is[:

Basic vanilla cupcakes:
1 cup soy milk
1 teaspoon apple cider vinegar
1 + 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup oil
3/4 cup sugar
2 + 1/4 teaspoons vanilla extract

Preheat oven to 350 degrees.
Line muffin tin with cupcake liners.
Whisk the soy milk and vinegar together and let the mixture set until it curdles. Beat the mixture together with the oil, sugar, vanilla, and vanilla extract. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until well combined. Fill cupcake liners 2/3 of the way and bake for about 21 minutes until done. Let cool completely before frosting!

**I didn't make any frosting for these; Pillsbury sells alot of vegan frosting, so I used Original Vanilla for the vanilla cupcakes and I think Chocolate Fudge for the other? haha I know it was chocolate, had the word "fudge" in it, and it was vegan. I know right, I'm so much help. [:
Also, did you know their Cream Cheese frosting is also accidentally vegan? I didn't. I <3 Pillsbury.**

**Duncan Hines also has vegan frosting, but I don't like it as much.**

** I used a Wilton 1m swirl tip to frost these.**