Vegan Valentine's Cupcakes (Chocolate Strawberry)

For the cupcakes

• 280 ml soy milk
• 1 Teaspoon apple cider vinegar (sub for lemon juice or white vinegar)
• 200 g self-raising flour
• ½ Teaspoon baking soda
• 4 Tablespoons cocoa powder
• 200 g caster sugar
• 90 ml oil
• 2 Teaspoons vanilla extract

For the strawberry buttercream:

• 180 g vegan margarine
• 400 g icing sugar
• 3 Tablespoons soy milk
• 45 g freeze-dried strawberry powder

To top:

• 12 Chocolate Covered Strawberries (use small strawberries so they don't crush the cupcakes)