Basic gluten-free vegan chocolate cupcakes

INGREDIENTS
1 cup soy milk, or other nut milk
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp rum extract
1/2 cup sorghum flour (or finely milled brown rice flour)
1/2 cup tapioca starch or potato starch
1/3 cup cocoa powder
1/2 tsp xanthan gum
3/4 tsp baking soda
1/4 tsp salt.

Chocolate glaze:
1/2 cup sugar
4 tbsp Earth Balance or other vegan margarine
2 tbsp soy, almond, or coconut milk
2 tbsp cocoa powder
2 tsp vanilla extract

NOW DO IT

Wisk milk and vinegar together in a large mixing bowl, and set aside for 5ish minutes to curdle. Add sugar, oil, vanilla, and rum extract to the milk and vinegar mixture, and beat with an electric mixer until foamy. Combine remaining ingredients in a separate bowl. Add dry ingredients to wet ingredients in 2 batches, and beat until the lumps are gone.
Bake in LINED muffin tins, filled 3/4 full. Bake for 18-20 minutes at 350 degrees (or until a toothpick inserted in the middle comes out clean).

For glaze: bring sugar, margarine, milk, and cocoa powder to a boil in a small saucepan, stirring slowly to make sure it doesn't scorch. Reduce heat and simmer for 2 minutes, stirring constantly. Remove from heat, add vanilla, and keep stirring for about 5 minutes. Spread glaze quickly (it dries fast) or dip the tops in the glaze. Add any toppings right away. Let cool for 45 minutes.