Dairy Free CUPCAKES

1 cup dairy free milk (almond, soy, etc.)
1 tsp. apple cider vinegar
1/3 cup canola oil
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. almond extract (or more vanilla)

3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 TBSP Arrowroot powder or cornstarch
1 1/4 cup all purpose flour

Mix together milk, vinegar, oil, sugar, vanilla and almond extract. Sift in dry ingredients and mix until no large lumps remain. The batter will seem really thin, but it's okay!  

Fill cups two-thirds full, bake for 20 to 22 minutes at 350° F. 

Transfer to cooling rack. Frost once cupcakes are completely cool. 

Cupcakes can be frozen, unfrosted. Simply thaw, frost, then serve.