Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with paper cupcake cases.
Mix the flour
baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil
soya milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients.
Spoon the batter into the cupcake cakes and bake for 18–20 minutes
or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing.
To make the frosting
sift the icing sugar into a large bowl and add the dairy-free spread and vanilla. Beat with a wooden spoon until smooth and creamy.
Either spread the frosting on the cooled cupcakes or spoon into a large piping bag fitted with a star nozzle and pipe on top. Leave to set for 30–60 minutes in the fridge before serving.
