Chocolate cupcakes

I'm getting ready to make some vegan chocolate cupcakes for the homeless guests in the San Mateo County Home and Hope program tonight.  I'll make a big pot of yummy pasta with vegan meatballs too.
Here are some photos of my cupcakes, which were a big hit at the San Francisco Vegan Bakesale a couple of months ago.  Below the photos is the recipe.  I've made these cupcakes 5 or 6 times, and they're easy and consistently good.

CUPCAKES (makes 12 cupcakes):

1 cup soy milk + 1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1-1/2 tsp vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

STEP 1:  Prepare cupcake pan with liners.

STEP 2:  Whisk together the soy milk and vinegar in a large bowl; let sit for a minute or two.

STEP 3:  Add sugar, oil and vanilla and beat until foamy.

STEP 4:  In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. Add to wet ingredients and beat until no large lumps remain.

STEP 5:  Fill cupcake liners 3/4 full. Bake 18-20 min. at 350.

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FROSTING (makes enough to VERY generously ice 12 cupcakes):

2 cups powdered sugar
¼ cup soy margarine (Earth Balance), softened
¼ cup vanilla rice milk
¾ cup unsweetened pure cocoa powder
½ t. vanilla

Using an electric hand mixer, cream the powdered sugar with the soy margarine until mixture is thick but well combined. Add the rice milk, cocoa powder and vanilla, and continue to mix until smooth.