Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Measure out the milk and, leaving it in the measuring container, add the tablespoon of vinegar and stir - leave to sit for around 10 minutes, while you make the rest of the cake
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the teaspoon of vinegar to the same bowl along with the maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder, bicarbonate of soda, cocoa powder and beetroot powder
Add the milk and vinegar mixture and mix well, adding a tiny splash more milk if it’s looking too dry
Transfer mixture between 12 cupcake cases in a cupcake tin
Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean
Once out the oven, transfer cupcakes onto a wire rack to cool completely before applying the frosting
For the frosting:
You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
Place the thick, creamy part into a bowl
Add the lemon juice, maple syrup and vanilla extract
Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
To frost and decorate the cupcakes:
Once the cupcakes have cooled completely, use a knife or spatula to apply an even amount of frosting to each of the cupcakes
Decorate with freeze-dried raspberries if desired
Best when fresh but keeps covered in the fridge for up to a few days
*You can alternatively use almond flour**You can alternatively use 200g (7oz) coconut yogurt
Top tips for making the frosting
For super fluffy frosting, make the frosting fresh and top the cupcakes with it just before serving - the frosting does set well, however, and frosted cupcakes will keep their shape and texture for up to a few days in the fridge.
Make sure the cupcakes have cooled completely before applying the frosting, otherwise it will melt!
The recipe below yields a medium-sized amount of frosting per cupcake. However, if you do want to apply a generous amount of frosting (like in my photos), I’d recommend doubling the amount of frosting.