1 cup soy milk
1 tsp. apple cider vinegar
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
¾ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
⅓ cup canola oil
¾ cup sugar
2 ½ tsp. vanilla extract
Preheat oven to 350 degrees. Line muffin pan with cupcake liners. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes. Beat together the soy milk mixture, oil, sugar, and vanilla in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes until a toothpick comes out clean. Transfer to a cooling rack, and let cool completely before frosting.
1 small box banana pudding, prepared as directed (I used light coconut milk because I had an opened can that I needed to use up, but you can used whatever milk you want.)
2 cans coconut milk (Not light, I used Thai Kitchen brand because it seems to have the most thick part, which is all you use.)
1 cup powdered sugar
2 teaspoons vanilla extract
Splash of soy creamer, or milky product of your choice
Put unopened cans of coconut milk right side up in the refrigerator overnight to help them separate. Open the cans upside down and pour out the liquid. You should be left with about half a can of very thick and creamy coconut milk in each can. Scoop into a bowl and beat for a minute or two until it is a little fluffy. Add sugar, vanilla and soy milk and beat until it is the consistency of whipped cream; it should only take a few minutes. It will keep in the refrigerator for several hours.
Poke your little finger into the top of each cupcake and wiggle it around a little bit to make room for the pudding. Fill a pastry bag (or ziplock bag with a hole cut in one corner works just as well) with the pudding and squeeze some into each cupcake through the hole. Squeeze until you start to see the cupcake expand a little. (Don’t worry about it if some oozes out of the top, you’re going to cover up the hole with whipped cream and then all your friends will think you are magical because you can get pudding inside cupcakes.) Fill another bag with whipped cream (again, a ziplock back works here too, or you can just spread it on, but it won’t look nearly as pretty) and swirl generously on top of each cupcake. Just before serving, stick a banana slice into the top and sprinkle crushed cookies. I used Earth’s Best Vanilla Letter Cookies, but any vanilla cookie or graham cracker type thing will work. If it is warm, you probably will need to keep them in the refrigerator until you serve them.