Coffee and vanilla cupcakes

Gotta love them!

RECIPE
2 dl soy milk
2 tsp vinegar
1 dl oil
4 tsp vanilla sugar
1 dl strong, cold coffee
3 dl flour
2 tbsp corn starch
1 tsp baking powder
1/2 tsp baking soda
Dash of salt

Set the oven to 350 F. 
Mix the soy milk and the vinegar and let it curdle for 5 minutes. Add sugar, oil and vanilla sugar and mix it well. Mix the dry ingredients together in another bowl and add the liquids. Stir.
Pour the batter into cupcake liners in a cupcake pan and bake it for 20 minutes. Cool completly.

Icing:
50 grams softened vegan margarine
100 grams Tofutti soy original cream cheese
5 dl powdered sugar
2 tsp vanilla sugar
2 tbsp strong, cold coffee

Blend everything besides the powdered sugar in a food processor. Add the sugar a little at the time until the consistency is right. Use a spoon and place the icing in top of the cupcakes and decorate with shredded chocolate and/or a cherry.