Preheat the oven to 180°C and line a muffin tin with 12 patty cases.

In a small bowl combine white vinegar and dairy-free milk. Set aside.

In a medium bowl, whisk together flour, bicarbonate of soda, baking powder and spices.

In a large bowl, whisk together canola oil, brown sugar, golden syrup and vanilla until combined. Add a bit of the milk mixture to loosen it up and whisk until combined.

Slowly add the dry ingredients to the oil and sugar mixture, alternating with the rest of the milk until cupcake batter comes together, scraping down the sides of the bowl as necessary. Be careful to mix only until just combined to avoid overworking the batter.

Spoon mixture into patty cases ensuring they are only ½ full before placing them in the oven for 18-20 minutes or until lightly springy to touch. Let cool completely before frosting.

Make the buttercream frosting. Using a handheld mixer or a stand mixer with the paddle attachment fitted, beat dairy-free butter and vanilla for 1-2 minutes until creamy. Add in 3 cups of icing sugar and beat on medium until combined. As mixture thickens, add in the dairy-free milk a little at a time until the mixture is smooth and creamy but still thick enough to stand up on its own. If it’s a bit thin, add the additional cup of icing sugar until the desired consistency is reached. Finally, add in the ground cinnamon and salt to taste and mix through.

Decorate the cupcakes. Add the frosting to the piping bag with a large open star tip attached and pipe swirls of frosting on each cupcake. Finish with a vegan gingerbread cookie if desired.