Preheat your oven to 180c fan and line a cupcake tray with paper cases. This recipe makes 7 cupcakes.
Combine the apple cider vinegar and soy milk in a jug and stir to combine. Set these aside for 5 minutes to allow these to thicken and create your vegan buttermilk.
In a large mixing bowl, use a wooden spoon to cream the oil and sugar together until pale and fluffy in texture. Whisk in the buttermilk mixture.
Sift your dry ingredients into the bowl and fold these together with the wet mixture.
Once you're left with a smooth batter, use a large cookie scoop to divide this evenly between your cupcake cases. Place these into the oven to bake for 25 minutes.
Once the cakes are beautifully risen and golden, remove from the oven and allow to cool.
Meanwhile, to make the buttercream, use an electric hand whisk or stand mixer to beat the butter until pale and fluffy. Gradually add in the icing sugar and spices and continue to mix so that everything is full incorporated .
Pipe a generous swirl onto each of the cooled cupcakes and dust with some cinnamon sugar. I've added these cute little edible pumpkins as well (the recipe is over on my Instagram!)
