INGREDIENTS:

1 cup soymilk
1 tbsp apple cider vinegar
225g flour
1 tbsp cornflour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup sunflower oil
4 tbsp sugar
1 tsp vanilla essence
Large handful of raspberries [whole] and strawberries [chopped]

Whisk soy milk and apple cider vinegar together and allow to curdle.
Stir flour, cornflour, baking powder, baking soda and salt together in a bowl.
In another bowl, mix soy milk+vinegar, sunflower oil, sugar and vanilla essence.
Stir dry ingredients into the wet ingredients and mix until thick and smooth.
Gently stir in the berries.
Spoon into cupcake cases in a muffin tin and bake for about 25 minutes at 180 degrees celsius.