• Preheat the oven to 180'C / Fan 160'C / Gas Mark 4 and line a 12-hole cupcake tin with cake cases. 
• Pour the almond milk into a jug and add the white wine vinegar. Stir well and set to one side for 2-3 minutes. It should start thicken slightly and may appear like it’s curdling – this is fine, you’ve made vegan buttermilk!
• Add the caster sugar, oil and vanilla extract to a large mixing bowl and beat with an electric whisk briefly. Pour in the buttermilk and then briefly mix again until combined. 
• In a separate bowl, mix the gluten free flour, baking powder and xanthan gum. Pour into the cake mixture and then beat to combine. You don’t want to over-mix it, just enough so that there are no lumps of flour. 
• Evenly pour the mixture between the cupcake cases. The batter will be quite runny – don’t worry, it should be like that! 
• Place the cupcakes in the oven and bake for 25-27 minutes. They should rise nicely and be springy to the touch – they will stay quite pale but don’t worry, this is just due to the lack of egg in the recipe! Remove from the oven and leave to cool completely.

For the frosting:

• To make the frosting, add the vegan butter and margarine to a large mixing bowl and beat together with an electric mixer until smooth and creamy. Add the icing sugar and vanilla extract and beat again until fully combined. 
• Add the frosting to a piping bag (if it’s a particularly warm day and the icing is too soft, place the piping bag in the fridge to cool for half an hour).
• Pipe the frosting onto the cupcakes as desired (I used a 2D piping nozzle) and decorate with gluten free and vegan sprinkles.