Preheat your oven to 180°C (160°C fan-forced) and line a 12-cup muffin tin with paper liners, and a second with 2 liners (this recipe yields 14 cupcakes total).

In a small bowl, create your buttermilk alternative by adding the white vinegar to the dairy free milk. Mix well and set aside.

In a large mixing bowl, use a hand mixer or a stand mixer to cream together the sugar, dairy-free butter, and canola oil until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix through the vanilla extract.

In a separate bowl, sift together the gluten-free plain flour, baking powder, and bicarbonate of soda.

Gradually add the dry ingredients to the wet ingredients, alternating with the dairy-free buttermilk, and mix until the batter is smooth.

Divide the batter evenly between the prepared muffin cups, filling each about half full.

Bake for 20-25 minutes, or until the cupcakes are lightly golden and a toothpick inserted into the centre comes out clean.

Remove the cupcakes from the oven and allow them to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Add in half of the icing sugar and beat on medium until combined. Add in the cocoa powder and remaining icing sugar and continue to mix. As the mixture thickens, add in dairy-free milk a tablespoon at a time until the frosting is thick and creamy. Add a pinch of salt to taste.

Place the frosting in a piping bag fitted with your favourite tip and pipe generous swirls onto the cooled cupcakes. Finish with some rainbow sprinkles and enjoy!