1. Preheat your oven to 180°C/350°F (160°C/325°F for fan or convection oven). Prepare a cupcake tin with 12 cases.

2. Mix together the soy milk and lemon juice and set it aside to thicken. This will be your vegan buttermilk.

3. In a large bowl, mix together the flour, sugar and baking soda until there are no lumps left.

4. Use your spoon to make a well in the middle of the dry ingredients and add your buttermilk from earlier along with the oil. Mix well until you have a smooth cake batter.

5. Add in the lemon zest and mix again.

6. Divide the cake batter between the 12 cases and bake for 18-20 minutes. A toothpick through the centre should come out clean.

7. Let the cakes cool in the tin for 5 minutes then transfer them to a wire rack to cool completely.

For the lemon buttercream frosting:

1. Mix the vegan margarine and icing sugar together until smooth. It's best to add a little icing sugar at a time to prevent mess.

2. Add the lemon extract and mix well. If you'd like your buttercream to be thicker, add more icing sugar. If you want it thinner, add a splash of plant-based milk until you reach your desired consistency.

3. Pipe the frosting onto your cooled cupcakes and enjoy!