RSPCA Cupcake Day : Dan Pasquali's Vegan Cupcakes

Ingredients

• 240g plain flour
• 150g brown sugar
• 20g maple syrup
• 30g cocoa powder
• 1tsp baking soda
• 1/2 tsp baking powder
• 2 tsp vanilla extract
• Pinch salt
• 1/4 cup + 2 Tbsp vegetable oil
• 1 Tbsp vinegar
• 1/2 cup cold coffee
• 1/2 cup almond milk
• 1 Cup room temperature vegan butter (such as Nuttelex)
• 3 1/2 Cups icing sugar
• 1-2 tsp vanilla essence
• Pink food colouring
• Sprinkles (optional)