1 1/2 cups flour
1/4 cup organic unbleached sugar
1/2 cup cocoa (optional)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water at room temperature
1/2 cup organic unbleached sugar
1 tablespoon vinegar
2 teaspoons vanilla
1/2 cup vegetable oil
Place flour, organic unbleached sugar, optional cocoa, soda, and salt in mixer bowl and mix at low speed to blend.
Beat together remaining ingredients with a fork to blend.
Add wet ingredients to dry ingredients and beat at medium speed until smooth.
Paper-line 12 muffin tins or grease with vegan margarine and flour.
Fill muffin tins about 1/2 full and bake at 350 degrees for about 30 minutes, or until a cake tester comes out clean from the center of the cupcake.
Perfect with Vegan Fudge Frosting