Vegan Red Velvet Cupcakes

2 cups soy milk

2 teaspoons apple cider vinegar

⅓ cup applesauce

¼ cup vegetable oil

¼ cup beet juice

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

1 ⅔ cups white sugar

¼ cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.

Stir soy milk and apple cider vinegar together in a large bowl. Let stand until curdled, about 5 minutes. Mix in applesauce, oil, beet juice, and vanilla extract.

Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to remove lumps. Pour in soy milk mixture; stir until batter is just combined.

Fill each cupcake liner 3/4 full with batter.

Bake in the preheated oven until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 5 minutes. Remove from the tins and place on wire racks until completely cool.