Preheat your oven to 180c/160c fan/350f/gas mark 4.
Fill a 12 hole muffin tray with muffin or cupcake cases.
Pour milk into a jug or bowl then add the vinegar and stir. Leave for a few minutes to turn into vegan buttermilk.
Sieve the flour and baking powder into a large mixing bowl, then add salt and sugar and mix well.
Add the raspberries (for the cupcakes) and toss in the flour.
Add the oil and vanilla extract to the milk and stir.
Pour the wet ingredients into the flour mixture and fold to mix (as little as possible), then scoop into the cupcake or muffin cases.
Bake for 20-25 minutes until risen and baked through. Use a skewer to see if they are ready.
Remove from the oven, leaving the muffins in the tray for a few minutes, before moving them to a baking rack to cool completely.
Now decide if you are adding buttercream and toppings. They are good plain, but even better with them.
Enjoy them whichever way you serve them.
Buttercream & Toppings (optional)
In a mixing bowl, mix together the butter until soft, then mix in the melted chocolate and vanilla extract.
Mix in the icing sugar.
If you think it needs to be thicker, add some more icing sugar.
Add to a piping bag and pipe on to cool cupcakes or add with a spoon.
Top with fresh raspberries and mini eggs.