• First, preheat your oven to 350°F/177°C. Then, line 12 spots in a cupcake tin with paper liners.
• In a small bowl, combine the wet ingredients: almond milk, apple cider vinegar, vanilla extract, and oil.  Set aside. You may notice the milk will start to curdle, but don't worry! It's normal.
• In a separate medium-sized mixing bowl, combine the dry ingredients: flour, sugar, baking soda, baking powder, salt. Stir well.
• Slowly add the wet ingredients to the dry ingredients while stirring.  Make sure all flour is scraped from the sides and bottom of the bowl.
• Spoon the batter into the cupcake liners just until they are about 2/3 - 3/4 full. Use a second cupcake tin with extra paper liners, if needed.
• Bake on the top rack of your preheated oven for 19-20 minutes or until a toothpick inserted down the center of each cupcake comes out clean with no batter. Allow them to sit in the tin for at least 5 minutes before carefully transferring them to a cooling rack.
• Cool completely before frosting, about 1 1/2 - 2 hours.

For the Sweet Vanilla Frosting

• Using an electric stand or hand mixer, cream the shortening on a medium speed for about 30 seconds.
• Then, add half of the powdered sugar and half of the nondairy milk and mix on high for about 30 seconds.
• Next, add the salt and remaining sugar and nondairy milk.  Mix on high again for another 30 seconds. If you feel the frosting should be slightly thicker, add a spoonful or so more of powdered sugar.  For slightly thinner frosting, add a splash or two of almond milk.
• Scrape down the sides of the bowl with a spoon or spatula and incorporate what was stuck to the sides; use the mixer again if needed.
• Frost cupcakes the old fashioned way with a butter knife or offset spatula, or, place the frosting in a pastry bag fitted with a decorating tip to do the job.