Mojito Cupcake- day 1

Today starts 31 days of cupcakes for August! So if my chatting about food is a yawnfest for ya, it sucks to be you! Just kidding, of course. I will be posting regular nonsense in between sweets.

Here’s the LINK to the original recipe.
Which I really didn’t follow, but you can if you want.
My changes:
oven on 325 (testy bitch that it is)
My cupcake is the Vanilla Vegan Cupcake from VCTOTW. (well, sorta, but not really)

So this is “sorta” mine-ish, right?
mint- as much as you like, I used about 8 sprigs
2/3 cup soy milk
sprigs of mint, add more or less depending on how much you like it
1/2 tsp. apple cider vinegar
2/3 agave nectar
1/3 c canola oil
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
1 tsp rum or rum 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.
Whisk the minty soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. Beat in the agave, vanilla, rum, oil, zest. Sift in flour powder, soda, and salt till smooth. (uh, did I remember everything? it all goes in now). Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix by hand until no large lumps remain.
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.
Frosting: Homemade whipping cream, rum extract and maybe a little mint to taste.