Lazy Sunday Cupcakes

Ingredients (Cupcakes):

• 1 cup soy milk
• 1 tsp apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 tsp vanilla extract
• 1 cup white flour
• 1/3 cup cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup crushed oreo cookies

Ingredients (Frosting):

• 1/2 cup nonhydrogenated shortening
• 1/2 cup margarine
• 3 1/2 cups powdered sugar, sifted
• 1 1/2 tsp vanilla extract
• 1/4 cup plain soy milk or soy creamer

Preparation (Cupcakes):

• Preheat oven to 350F
• Line a muffin pan with paper or foil liners.
• Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
• Add the sugar, oil, vanilla extract to the soy milk mixture and beat until foamy.
• In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
• Combine with wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
• Fill liners to 3/4 of the way to the top.
• Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
• Transfer to a cooling rack and let cool completely.

Preparation (Frosting):

• Beat the shortening and margarine together until well combined and fluffy.
• Add the sugar and beat for about 3 more minutes.
• Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
• Top cooled cupcakes with frosting and sprinkly with more crushed cookies