Pre-heat your oven to 180C / 356F / gas 4.

Line your tins with cupcake cases.

In a large bowl, beat the non-dairy butter and caster sugar together until it is pale and creamy.

In a separate jug, mix together the milk, vinegar and vanilla extract. (Do not worry if the acid reacts with the milk and it looks like it has split or curdled).

Add half of the milk and vinegar mix in with the creamed butter and sugar.

Sift in half of the flour and baking powder and fold in.

Stir in the remaining milk and vinegar before folding in the remaining flour and baking powder.

Spoon the cake batter into your cake cases.

Bake in the centre of the oven for 15-18 minutes or until the cakes are golden brown, a skewer inserted into the middle of the cakes come out clean and the cake is springy to the touch.

Remove the cakes from the oven once they are cooked and leave them in the tin until cool enough to handle.

Remove the cupcakes from the tin and let them finish cooling before decorating.

Beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. It is done when it no longer feels grainy.

Pipe the icing on top of the cakes and top with 3 mini eggs.