Vegan Chocolate Chip Cupcakes

• 280 ml soy milk unsweetened
• 1 Teaspoon apple cider vinegar (or lemon juice)
• 230 g self-raising flour
• ½ Teaspoon bicarbonate of soda (baking soda)
• 180 g caster sugar
• 6 Tablespoons oil or melted vegan margarine
• 2 Teaspoons vanilla extract
• 80 g dairy-free chocolate chips (plus a little extra for topping)

Vanilla buttercream:

• 150 g vegan margarine
• 1 Teaspoon vanilla extract
• 500 g icing sugar