1 C unsweetened vanilla soy milk
1/2 stick earth balance vegan margarine, soft (or equivalent, or butter, your choice)
1/2 C vegetable shortening
3-4 C organic powdered sugar (I used 3)
1 TS pure vanilla extract Soymilk (if needed to thin out frosting, I'd start with 1 ts and work until desired consistency)
Candy corn for garnish (Most candy corn is NOT Vegan, however you can 1 - Make your own or 2 - Buy from HERE! OR you could just pipe some on, now wouldn't that be super cute?)
Preheat oven to 350 F. Line muffin pan with cupcake liners. Spray lightly with cooking spray.Whisk together the flour, cornstarch, baking powder, baking soda, and salt into a large bowl. Whisk the soy milk and vinegar in a small bowl and set aside to curdle, about 10 minutes.Beat together the soy milk mixture, oil, sugar, and vanilla extract in a large bowl.Mix in the dry mixture, and fold gently until no large lumps remain. Divide batter into two medium sized bowls. Add a little glob of yellow into one bowl, and orange in another. Mix until you have reached your desired color. Now it's time to fill your liners, please dont do what I did and mess up your candy corn colors. It was 4 am and I was tired.. Guess who had to make 2 dozen candy corn cupcakes all over again? Yep.. This gal! Start off with the yellow, then add the orange. Bake at 350 for 20-22 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting. For the frosting, beat together the butter and shortening until nice and fluffy, slowly add the powdered sugar a cup at a time, until creamy. If needed add soymilk. Finally beat in vanilla and frosting cupcakes as desired. Top off with a candy corn, or pipe on a cute little decoration. Happy baking!