Eggless Cupcake :)

Yield: 6 regular size cupcakes and 11 mini cupcakes.
Ingredients:
• All Purpose Flour1 and 1/2 cups
• Baking Powder1 tablespoon
• Salta pinch
• Light Brown Sugar2/3 cup
• Vanilla Extract1 teaspoon
• Oil (any flavorless oil)2 tablespoons
• Vinegar (I used apple cider)1 tablespoon
• Water1 cup

Procedure:
• Preheat oven to 350F/180C. Line the muffin tins with cupcake liners.
• In a large bowl sift together the flour, baking powder and salt. Stir in the sugar.
• Add all the remaining ingredients and beat until you have a smooth, liquid batter.
• Using a ladle, pour the batter 3/4ths full. Approximately 3 tablespoons of batter for large cupcakes and 1 and 1/2 tablespoon of batter for the mini cupcakes.
• Bake until risen and firm to touch. Approximately 12-13 minutes for the mini cupcakes and 15-16 minutes for the large.
• Transfer to a wire rack to cool.