Preheat the oven to 180°C (350°F). Line a 12-hole muffin pan with patty cases.

Prepare the dry ingredients: In a medium bowl, sift both flours together. Stir briefly to combine, then set aside.

Cream the butter and sugar: In a large mixing bowl, use an electric mixer to beat the dairy-free butter and sugar together until light and fluffy.

Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and beat until the mixture is pale and creamy.

Combine wet and dry: Gradually add the sifted flour to the wet mixture, about ¼ cup at a time, alternating with the dairy-free milk. Continue mixing until all the flour and milk are incorporated and the batter is smooth.

Fill the cupcake cases: Divide the batter evenly between the prepared patty cases, filling each about ¾ full.

Bake for 18–20 minutes, or until the cupcakes are lightly golden and spring back when gently pressed. Remove from the oven and allow to cool completely on a wire rack before frosting.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the dairy-free butter for 1–2 minutes until smooth and creamy.

Add 3 cups of icing mixture and beat on medium speed until combined. The mixture will be thick.

Add the vanilla extract and dairy-free milk, and continue beating until smooth and fluffy. If the frosting is too soft, gradually add up to 1 extra cup of icing mixture until the desired consistency is reached.

Add a pinch of salt to balance the sweetness, to taste.

Transfer the frosting to a piping bag fitted with your favourite nozzle, then pipe onto the cooled cupcakes. Finish with sprinkles, if desired.