Vegan Candy Cane Cupcakes

• 280 ml soy milk (1 cup + 2 tablespoons)
• 1 Teaspoon apple cider vinegar (or lemon juice)
• 200 g self-raising flour (1 + ½ cups)
• ½ Teaspoon baking soda
• 4 Tablespoons cocoa powder
• 200 g caster / superfine sugar (1 cup)
• 6 Tablespoons vegetable oil
• 2 Teaspoons vanilla extract
• ½ Teaspoon peppermint extract (more if you want a stronger flavour)

For the peppermint frosting:

• 450 g powdered sugar (3 + ½ cups)
• 120 g vegan butter (½ cup)
• 1 Tablespoon plant-based milk of choice
• ½ - 1 Teaspoon peppermint extract (depending on how strong you want it)
• ½ Teaspoon Vegan pink or red food colouring (optional)

To top:

• A few Crushed candy canes