Fluffy chocolate sponge cakes topped with strawberry buttercream and chocolate covered strawberries.
Preheat your oven to 180°C (or 160°C if using a fan oven). Line a 12-hole cupcake tin with cupcake liners.
Mix the soy milk and vinegar and set aside for 5 minutes. This will act as your 'buttermilk'.
In a large bowl, mix together the flour, baking soda, cocoa powder and caster sugar. Add the buttermilk from earlier, along with the melted vegan margarine and vanilla extract. Mix well until you have a smooth batter.
Divide the batter between the 12 cupcake cases and bake for 18-20 minutes, until a toothpick through the centre comes out clean.
While the cupcakes are cooling, prepare the strawberry buttercream.
Add the margarine to a large bowl. Stir in the icing sugar a little bit at a time until it's all used up.
Add the soy milk and strawberry powder and mix well.
Give the buttercream a quick mix with an electric whisk until fluffy.
Pipe a swirl of strawberry buttercream onto each cupcake. Top with a chocolate covered strawberry.