1. Combine block 1 and set aside to curdle

2. Combine block 2 and whisk, ensuring all small clumps are broken up

3. Add wet ingredients from block 1 and block 3 to the dry ingredients in block 2. Mix until just combined - do not overmix

4. Distribute batter among paper lined muffin cups and bake in 350 oven 16-20 minutes, until the center tests done when you check it with a knife. Record bake time and adjust if needed in the recipe

5. Whip the vegan butter until smooth, then add the ACV and vanilla. Slowly add the powdered sugar and whip until fluffy. Ice the cupcakes once they are completely cooled