Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line 10 muffin holes with cases. If you use muffin cases as I did then you'll get 10 good sized cupcakes, if you use cupcake cases you'll get a lot more but smaller cupcakes out of this mix!
In a bowl or jug put the almond milk, yoghurt, vinegar and vanilla, give a quick whisk and leave to 'curdle' slightly while you prepare everything else
Into a large bowl sieve together the flour, baking powder, bicarbonate of soda and raw cacao powder
Stir in the sugar
Add the milk and vinegar mixture to the large bowl and stir everything together until well mixed, stirring up from the bottom of the bowl so you don't miss any flour 'pockets'
Evenly divide between your cases - filling each one roughly 2/3 full then bake for 22-25 minutes. Use a skewer or cocktail stick inserted in the middle of one of the cupcakes - if it comes out clean with no raw dough clinging to it the cupcakes are cooked. If not, just return to the oven for a few more minutes
While they're cooking and cooling make the icing - particularly if you're using a softer spread as you'll need to give it some time to chill (see note)
Once the cupcakes are cooked, leave them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely
Once they're cooled, spoon the icing into a piping bag fitted with a your nozzle of choice - I used a large star nozzle
Pipe swirls of icing on top of each cupcake then add your sprinkles - I used simple white sprinkles and some iridescent edible glitter for a bit of sparkle ;)
Store in an airtight container
Which margarine you use is up to you - if you use a block margarine it will be similar to using butter and have a thicker consistency. Spread type vegan butter in a tub will be much softer and will possibly need to be chilled after beating in the icing sugar and before piping or spreading onto your cupcakes.
Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-chocolate-cupcakes-recipe/