Simple Vanilla and Agave Nectar Cupcakes

These are simple, tasty cupcakes. There's no sugar in them, there are no animal products either.
I used whole wheat flour in place of white flour.
I didn't "frost" them with anything. I could have, but that's a recipe that would confectioner's sugar and sadly, that is not part of clean eating.

Oh, I highly recommend this cookbook even if you're not vegan. You can use non-vegan ingredients if you choose to; I've done that in the past. Here are just a sampling of the tasty recipes within the pages: Pineapple Right-Side-Up Cupcakes, S'mores Cupcakes, Mexican Hot Chocolate Cupcakes, Chai Latte Cupcakes, Pistachio Rosewater Cupcakes, Much Margarita Cupcakes (I have made these and they are divine.)

Simple Vanilla and Agave Nectar Cupcakes (makes 12)
Ingredients
2/3 cup soy milk
1/2 tsp. apple cider vinegar
2/3 cup light agave nectar
1/3 cup canola oil
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 1/3 cups all-purpose flour (I used whole wheat for cleaning eating purposes)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Directions
1. Line muffin pan with cupcake liners and preheat overn to 325.
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 20-22 minutes until a knife or toothpick inserted into the center of the 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.