To start on the cupcakes begin with heating the oven to 180°C on a fan setting. Prepare the cupcake tins by lining them with cupcake liners.

Sift all of the dry ingredients together into a mixing bowl and give them a quick mix.

Add all of the wet ingredients in a separate bowl and mix them well together. Pour into the dry ingredients and mix until the batter has combined.

Divide the batter into the cupcake liners. I like to use the 1/4 cup from my cup measure set as it fits perfectly and all the cupcakes will be the same size. Bake for about 20 minutes or until you can stick a toothpick in the center and it comes out clean. Allow the cupcakes to cool completely.

To make the cream cheese buttercream, cut the margarine into pieces and put in a food processor. Add the dairy-free cream cheese and pulse a few times until blended. Add the icing sugar end blend until the cream is light and fluffy. Add pink food coloring and beat until well combined.

Pipe onto cupcakes or just plop it on with a spatula if feeling lazy like me when I was making these. You can also add some sprinkles if you're feeling extra festive.