Line a muffin tin with 12 cupcake liners.

Mix together the soy milk and apple cider vinegar, set aside for at least 5 minutes or

until it thickens.

Whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined. Add the canola oil, vanilla, soy sauce, lime juice and milk and cider mixture and whisk until ingredients are well combined and there are fewer lumps, do not over mix.

Pad Thai Cupcakes.docx

Fill each cupcake liner 3/4 full, bake for 20-22 minutes until a toothpick inserted in the middle comes out dry, remove from oven and let cool while making the frosting.

In a bowl or stand mixer cream together the peanut butter and butter, add the sugar, soy sauce and milk and mix until smooth and creamy but still slightly firm.

Once cupcakes have cooled, frost each cupcake as desired, with a piping bag or with a good ole fashioned butter knife. Drizzle the top of each cupcake with ½ teaspoon sweet thai chili sauce and place half a lime wedge into the top of the frosting.

When serving, instruct guest to squeeze there lime over the top of their cupcake for the full pad thai experience!