Pad Thai Cupcakes
[Vegan]

For the Cupcakes:

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a small bowl, mix together the milk and apple cider vinegar; set aside for 5 minutes, or until thickened.
3. In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt. Add the canola oil, vanilla, soy sauce, lime juice, and the milk-and-cider mixture. Whisk until well combined and there are fewer lumps, but do not overmix.
4. Fill each cupcake liner 3/4 full. Bake for 20 to 22 minutes, or until a toothpick inserted in the middle of one comes out clean. Remove from the oven and cool completely on a cooling rack while making the frosting.

To make the Frosting:

1. In a bowl with a hand mixer, or in a stand mixer fitted with the paddle attachment, cream together the peanut butter and butter on medium speed. Add the confectioners’ sugar, soy sauce, and milk; mix until smooth and creamy but still slightly firm.
2. Once the cupcakes have cooled, frost as desired, with a piping bag or with a good ol’ fashioned butter knife. Drizzle the top of each cupcake with 1/2 teaspoon chili sauce, place half a lime wedge into the top of the frosting, and sprinkle with chopped peanuts (if using).
3. When serving, instruct guests to squeeze their lime over the top of the cupcake for the full pad thai experience!