Vegan Red Velvet Cupcakes

For the cupcakes:

• 280 ml soy milk (1 cup + 2 Tablespoons)
• 1 Teaspoon white vinegar or apple cider vinegar
• 230 g self-raising flour (1+ ¾ cups)
• ½ Teaspoon baking soda
• 2 Tablespoons cocoa powder unsweetened
• 180 g caster sugar (¾ cup + 2 tablespoons)
• 6 Tablespoons vegetable oil (or melted vegan butter)
• 3 Teaspoons vanilla extract
• ½ Teaspoon red gel colouring (Make sure it's vegan friendly. I like PME)

To Frost:

• 1 Batch Vegan cream cheese frosting