Light and fluffy vanilla cupcakes that are vibrant in colour with a hint of chocolate.
Line a cupcake tray with 12 paper cases and preheat your oven to 180°C/350°F (160°C or 325°F if using a fan or convection oven).
Mix the soy milk with the vinegar and set aside.
In a large bowl, mix together the flour, baking soda, cocoa powder and sugar until there are no lumps left.
Add the oil to the bowl along with your buttermilk from earlier and the vanilla extract. Mix until well combined and smooth.
Add the red colouring and mix until there are no colour streaks left. The mixture should now be maroon in colour.
Divide the batter between the 12 cupcake cases and bake for 18-20 minutes. Check they're done by inserting a toothpick through the centre- it will come out clean when the cupcakes are ready.
Allow the cupcakes to cool completely before adding the cream cheese frosting. Once frosted, store in the fridge.