Fluffy vanilla cupcakes with dairy-free chocolate chips throughout.
Preheat your oven to 180°C (160°C for fan ovens) and line a cupcake tin with 12 cases.
Mix the soy milk and apple cider vinegar together in a small mug or bowl. Set aside for 5 minutes or so to allow it to thicken. This will act as your dairy-free buttermilk.
In a large bowl, mix together the flour, bicarbonate of soda and caster sugar. Add in the buttermilk, oil and vanilla extract. Mix well until you have a smooth batter.
Gently fold in the chocolate chips.
Divide the batter between your 12 cupcake cases and bake for 18-20 minutes, until a toothpick comes out clean. Transfer to a wire rack and leave to cool completely.
Mix the margarine and vanilla extract together in a large bowl.
Stir in the icing sugar, a little at a time, until it's all used up. If the buttercream is too stiff, add a splash of plant-based milk. If it's too soft, add more icing sugar.
Transfer the buttercream to a piping bag fitted with your tip of choice and pipe a little onto each cooled cupcake. Top with extra chocolate chips.