Vegan French Toast

Preheat oven to 350 degrees, line pans with paper liners.

Whisk soy milk and vinegar together in a large bowl and set aside to curdle.

In a smaller bowl, sift together the flour, cornstarch, cinnamon, baking powder, baking soda and salt.

Add oil, sugar and extracts to the soy milk mixture and beat until mixed.

Add dry mixture to soy milk mixture and beat until no large lumps remain.

Fill cupcake liners 2/3 full and bake for 20-22 minutes or until tops spring back when lightly touched.

Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely.