Simple Vanilla and Agave Nectar CupcakesMakes a dozen regular-sized cupcakes.2/3 cup soy milk1/2 teaspoon apple cider vinegar2/3 cup light agave nectar1/3 cup canola oil1 1/2 teaspoon  vanilla extract1/2 teaspoon almond extract1 1/3 cups all-purpose flour3/4 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1. Line muffin pan with cupcake liners and preheat oven to 325°F.2. Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla, and almond extract. Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fill liners two-thirds full. Bake 20 to 22 minutes until a knife or a toothpick inserted into the center of a cupcake comes out clean; don't overbake or cupcakes will be dry.3. These cupcakes need to cool at least an hour before topping or filling, and also to develop the flavor and texture properly.Variation:Chocolate Agave Cupcakes: Decrease flour to 1 cup, and sift in 1/3 cup cocoa powder along with the dry ingredients. If desired add one or more of the following: 2 tablespoons espresso powder, 1 teaspoon chocolate extract, or teaspoon orange extract. Try using dark agave nectar in this chocolate variation!