• Preheat the oven to 180°C/350°F. Line one muffin tin with 12 patty cases/cupcake liners and a second tin with 2.
• In a small bowl, combine the 250 ml dairy free milk and 2 tablespoons white vinegar. The milk may split, which is fine. Set aside.
• In a medium bowl, whisk together the 300 grams plain flour/all purpose flour, 2 tablespoons cocoa powder, 1 ½ teaspoons baking powder, ½ teaspoon bicarbonate of soda/baking soda and ¼ teaspoon salt.
• In a large bowl, whisk together 180 grams white sugar/granulated sugar, ⅓ cup canola oil, and 2 teaspoons vanilla extract until combined.
• Slowly add the dry ingredients to the oil and sugar mixture, alternating with the milk, until the batter comes together, scraping down the sides of the bowl as necessary.
• Add the ¼ teaspoon red gel food colouring, if using, and mix through, adjusting until you reach your desired colour. You can let the batter sit for 5 minutes for the colour to develop further.
• Spoon the batter into the patty cases, filling them only ½ full. Bake for 20 minutes, or until lightly springy to the touch. Let cool completely before frosting.

For the cream cheese frosting:

• Using a hand mixer, or a stand mixer with the paddle attachment fitted, beat the 250 grams vegan cream cheese, 60 grams dairy free butter and 1 teaspoon vanilla extract for 1–2 minutes until creamy.
• Add 2 cups of the 5 cups icing sugar and beat on low until combined. Gradually add the remaining icing sugar, 1 cup at a time, mixing slowly until the frosting is thick and pipeable.
• Scrape down the sides of the bowl to make sure all the sugar is incorporated, then add the ¼ teaspoon salt to taste and mix through. If the frosting is too soft to pipe, chill it in the fridge for 15–30 minutes.
• Place the frosting into a piping bag fitted with a round tip and pipe onto the cooled cupcakes.