Vegan Savory Cupcakes

Cupcakes:
1 ½ cup all-purpose flour
2 tbsp sugar
1 teaspoon baking soda
½ teaspoon salt
¾ cup soy, almond, or rice milk
½ cup canola oil
2 tablespoons white or apple cider vinegar
Filling of choice:
1 to 2 cups savory filling

Preheat the oven to 350 degrees F. Line 1 (12-cup) cupcake pan with 12 cupcake liners.

In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together nondairy milk, oil, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it.

Altered from http://chefchloe.com/sweets/raspberry-tiramisu-cupcakes.html