Made those yesterday for a vegan birthday party (I am not vegan but they were delicious)

My daughter and sons' birthday cake that I made yesterday, 12 small cupcakes or double up to a large springform cake
IngredientsCupcake

• 195 g (1.5 cup) all - purpose flour
• 150 g 3/4 cup caster sugar
• 25 g (3Tbs) cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tsp vinegar
• 63 ml (1/4 cup) vegetable oil - grapeseed oil is a good one 
• 250 ml (1 cup) almond or soy milk.
• 75 g 3/4 cup frozen raspberries

Icing

• 60g margarine - nuttelex to keep it vegan.
• 2 tablespoons milk (either the soy or almond milk)
• 2 tablespoons cocoa
• 1 1/2 cups (250g) sifted icing sugar

Directions

1. Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.
2. In a mixing bowl, whisk together the flour, sugar, cocoa,  baking soda, and salt. Add the vanilla extract, vinegar, oil, and water. Using "a spatula, mix the batter until smooth.
3. Stir through rasberries (still frozen)
4. Divide batter evenly between 12 baking cups (about 3/4 full). Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from baking pan and allow to cool to room temperature.

Icing

1. Put butter, milk and cocoa into a saucepan then heat gently until it's all melted and mixed together. Take it off the heat and allow to cool slightly.
2. Add the icing sugar about a quarter of it at a time then beat until smooth and ice cupcakes.