Vegan Easter Cupcakes

• 280 ml soy milk
• 1 Teaspoon apple cider vinegar or lemon juice
• 230 g self-raising flour
• ½ Teaspoon baking soda
• 180 g caster sugar
• 6 Tablespoons sunflower oil (sub for melted vegan margarine or any other neutral-tasting oil)
• 2 Teaspoons vanilla extract (sub for 1 teaspoon lemon extract for lemon cupcakes)

For the buttercream:

• 150 g vegan margarine (the spreadable kind)
• 500 g icing sugar
• 2 Teaspoons lemon extract
• Orange, black and yellow food colouring (sub the black food colouring for brown, or use melted chocolate instead of buttercream for the chick's eyes)