2/3 cup soy milk
1/2 tsp. apple cider vinegar
1 1/3 cups all-purpose flour
¾ tsp. baking powder
½tsp. baking soda
¼tsp. salt (increase salt to ½ teaspoon if you’re using oil instead of margarine)
1 tsp. vanilla extract
zest of 2 limes
Preheat oven to 325 degrees. Line muffin pan with cupcake liners.
Bring the soy milk and mint to a rolling boil slowly. I let it steep for 10 minutes. It should have been longer though. Or you could use a dash of mint extract, but I prefer the real thing. It tastes better.
Fill cupcake liners two-thirds of the way and bake, my oven took only 18min! Transfer to a cooling rack, and let cool completely before frosting.