• Preheat the oven to 350F/180C. Line the tray with cupcake liners. Set it aside.

Make the cupcakes

• In a small bowl, whisk together the almond milk, white vinegar, oil, and vanilla (it's ok if it curdles). Set it aside.
• In another bowl, whisk together the flour, sugar, baking powder, and salt.
• Pour the wet ingredients into the bowl with the dry ingredients and mix until everything is just combined. It's OK if there are tiny lumps, but don't overmix it.
• Pour the batter into a jug and then evenly pour it into the cupcake liners, up to ¾ the way full.
• Bake the cupcakes for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Then transfer them to a wire rack to cool completely before frosting them.

Make the dairy free chocolate frosting

• Beat the dairy free butter to soften it, about 2-3 minutes.
• Add the cocoa powder, salt, half of the powdered sugar, and half of the milk. It's OK if it looks very crumbly and dry at this point.
• Add the remaining powdered sugar and the remaining milk, a tablespoon at a time, until you get the consistency you like. If it's too thin, add more sugar, if it's too thick, add a bit more milk.
• Stir the frosting a few times with a spatula to make it smoother and easier to spread.
• Then fill a piping bag with your favorite tip and pipe swirls on the cupcakes. You could also just frost the cupcakes using an offset spatula or a knife.
• Enjoy!