Preheat oven to 350 C.
Line a 12-hole muffin pan with paper baking cup liners.
Sift dry ingredients together in a large bowl.
Make three wells in the mixture. Put the vinegar, oil and vanilla in each of the three holes.
Pour in the cold water, then mix thorougly (OK to do by hand).
Spoon mixture into the muffin cups.
Bake at 350 C for 25 - 30 mins (until toothpick comes out clean, and tops spring back when pressed).
Cool on a wire rack. Ice if desired. Eat.
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You can add this Low-fat, dairy-free chocolate cupcakes recipe to your own private DesktopCookbook.