Flick oven onto 180°C bake or 170°C Fan and fill cupcake tray with 12 paper cases.
For the cupcakes, blend together the sugar, oil and vanilla in to a free-stand mixer for about 3 minutes. Add yogurt and vinegar and beat for another 2 minutes.
Sift in the dry ingredients along with a pinch of salt, beat until combined.
Fill paper cases about two-thirds full and bake for about 16-20 minutes or until cake springs back when touched. Leave cupcakes out to cool while we move onto the icing.
Beat soy spread in free-standing mixer for 2-3 minutes, scraping sides down occasionally. Sift in icing sugar, beating for another 2-3 minutes.
Add Vanilla and then beat on high for another 5 minutes.
Once the cupcakes are cool pipe a swirl of icing on top and decorate as desired. Since I like to use berry soy yogurt, I like to add fresh berries to mine. Enjoy!