Basic Chocolate Cupcakes

1 cup non-dairy milk
1/2 tbsp cider or rice vinegar
3/4 cup cane sugar
1/3 cup canola oil
1/4 tsp salt
1 tsp vanilla
1/2 tsp almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
1 dry egg replacer
1/2 tsp baking soda

Preheat the oven to 350°F.

In a small cup or bowl, combine the non-dairy milk and vinegar and let sit for 10 minutes, until it curdles slightly. While the milk sits, combine the cane sugar, oil, vanilla, almond, and salt in a large bowl and beat or whisk to combine. In a separate bowl, sift or whisk together the remaining dry ingredients. Add the dry ingredients to the wet and mix until just combined. Bake at 350°F for 18-20 minutes. Let cool, then frost:

Almond-Rum Buttercream

1/4 cup non-dairy margarine
1/4 cup vegetable shortening
2 cups powdered sugar
1 tbsp light rum
1/2 tsp almond extract

Bring the margarine and shortening to room temperature and cream together. Begin to beat in a half-cup of the powdered sugar, then add the rum and almond extract. Continue to add the sugar in batches, adding small amounts of additional rum as needed to bring frosting to the desired consistency.