To get started, firstly set the oven to 180 C Electric/ 160 C Fan / Gas 4 and line two 12-hole cupcake tins with your paper cupcake cases, 20 in total.

Next, pour the soya milk and apple cider vinegar into a jug and whisk together by hand for around 2-3 minutes, or until everything is well mixed, then set to one side.

Now, get a large bowl and place in the sugar and dairy-free spread, and using a wooden spoon cream the ingredients until its completely combined and is soft and smooth.

In a sperate bowl, sift in the flour, bicarbonate of soda and cocoa powder. Then add the salt and gently stir the ingredients, ensuring its all mixed together.

Now, add the dry ingredients to the sugar and butter mixture, along with the soya milk and vinegar, and vanilla extract. Then, using a wooden spoon, combined everything together using a figure of eight motion.

Next, spoon the mixture into your cupcake cases. (You'll want to fill them around 80%, be careful not to overfill.)

Place your cupcakes into the centre of the oven and bake for 20 minutes. Once cooked, place them to one side to cool in the tins before decorating.

For the icing, firstly, sift the icing sugar into a large bowl, along with the butter, and whisk together with an electric whisk.

Then slowly add the milk until you get your desired consistency, along with the caramel flavouring.

Once your cakes have cooled its time to start decorating. This can be done however you like. I've used a piping bag on mine!