1.) Preheat oven to 350 degrees F. Grease an 18 cup muffin pan or line with 18 paper baking cups.
2.) Measure the apple cider vinegar into a 2 cup measuring cup. Fill it with fat free milk to make 1 ½ cups and the almond extract. Let stand until curdled, about 5 minutes. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the almond milk mixture, applesauce, and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, divided evenly.
3.) Bake in the oven for 15 to 20 minutes, use a toothpick to see if they are cooked through. Cool in the pan set over a wire rack. When cool, frost and decorate in a fun way!
mix dry with the wet
