CUPCAKE:
Preheat oven to 350 degrees F and line muffin pan with cupcake liners.

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

If using margarine; sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.

In a seperate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don't beat past two minutes. Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.

If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, 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 2/3rds of the way and bake for 20 to 22 minutes til done. Transfer to a cooling rack and let cool completely before frosting.

FROSTING:
Ingredients:
1/2c nonhydrogenated shortening
1/2c nonhydrogenated margarine (like Earth Balance)
3 1/2c confectioners' sugar, sifted if clumpy
1 1/2 tsp vanilla extract
3/4c plain soy milk or soy creamer

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.

Frost cooled cupcake and decorate as you wish.