Vanilla Bean Cupcakes

1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1 vanilla bean, split lengthwise and scraped

Bake the cupcakes:
Preheat oven to 350 F. Line muffin pan with cupcake liners. Spray lightly with cooking spray.

Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.

Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.

Beat together the almond milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool.