For the Cupcakes

• 250 ml (9 fl oz/1 cup) non-dairy milk
• 1 teaspoon lemon juice
• 200 g (7 oz/1⅓ cups) self-raising flour
• ¾ teaspoon bicarbonate of soda (baking soda)
• 1 generous pinch fine sea salt
• 80 ml (2½ fl oz/⅓ cup) vegetable oil
• 150 g (5½ oz/⅔ cup) caster (superfine) sugar
• 1 teaspoon vanilla extract

For the Icing

Frosting

• 100 g (3½ oz) non-dairy butter, softened
• 200 g (7 oz) icing (confectioners’) sugar, sifted
• ¼ teaspoon vanilla extract
• sugar sprinkles (optional)

Heat the oven to 180°C (350°F/Gas 4). Line 10 holes of a large muffin tray with paper cases.

Combine the milk and lemon juice and set aside. The milk might curdle – this is normal. Whisk together the flour, bicarbonate of soda and salt. In a separate bowl, beat the oil, sugar and vanilla together until well combined.

Add spoonfuls of the flour mixture to the oil and sugar mixture, alternating with the lemony milk, until just combined. Distribute the batter equally between the paper cases. Bake for 15–18 minutes until firm to the touch. Leave to cool in the tray for 5 minutes, then transfer to a wire rack to cool.

For the icing, beat together the ingredients until creamy. Chill until required. Spoon a dollop of the icing on top of each cake and spread out with the back of a spoon or a small blunt knife. Scatter with sprinkles if you are feeling fancy.