Vegan Red Velvet Cupcakes

Preheat oven to 350ºF and line muffin pans with cupcake liners.

Whisk together soy milk and vinegar and set aside to curdle, about 5–10 minutes.

Sift together flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix. Add oil, food colouring, and vanilla extract to the curdled soy milk. Whisk well to combine. Add dry ingredients into the wet and fold to combine, mixing just until large lumps disappear.

Fill cupcake liners about 2/3 full. Place in preheated oven and bake 18–20 minutes, but be sure not to overbake. When done, let cool for a few minutes then transfer cupcakes to a cooling rack to cool completely. Frost when completely cooled.

For the frosting:
Cream together margarine and vegan cream cheese just until combined. Gradually add sugar, about 1/2 cup at a time, until mixed well (I used a hand mixer). Add the vanilla and mix until light and fluffy.