Combine milk and apple cider vinegar, put to the side and let sit.
Mix together flour, baking powder, baking soda, & salt.
In a separate bowl mix together sugar, vanilla, and oil.
Add all the ingredients together and whisk until smooth.
Bake cupcakes for about 25 minutes or until toothpick comes out clean.
After cupcakes have cooled, cut a little hole at the top of each, add a teaspoon of jam into the hole and place the top part of the cupcake back on top.
Ice the cupcakes.
Take a straw and poke 2 holes at the top of the cupcakes.
Mix a tiny bit of water with some jam so it's more fluid, then drip jam out of holes to look like blood.
Gluten-Free Flour - I only use Bob's Red Mill Gluten-Free 1 to 1 Baking Flour to make this recipe. This is the one in the blue package, NOT the red package. If you substitute with another gluten-free flour blend, I don't know how they will come out.