1. Preheat oven to 180 degrees Celsius (365 °F) and line 10 cupcake pans with liners or spray oil.
2. In a large bowl, add the flour, baking powder, salt, and sugar. Stir until combined.
3. Add the oil, soy milk, vanilla, and apple cider vinegar. Beat for a couple of minutes or so until smooth without lumps.
4. Fill each of the 10 cupcake pans with 2-tablespoons of cake batter each.
5. Bake for 20 minutes or so until risen and the tops of the cupcakes bounce back when touched.
6. Allow to cool completely before adding frosting.
7. Pipe on your favourite frosting recipe and allow to cool and set.
8. Serve immediately or store for up to three days. Enjoy!

To Make the Vanilla Frosting:

1. Add all ingredients to a bowl and stir vigorously until combined into thick crumbs.
2. Use your hands to roll it into a soft ball of frosting. It should be thick and moist enough to hold itself in a round ball. If it is too wet to roll into a ball, add more icing mixture. If it is too dry to roll into a ball, add a little bit more margarine.
3. Place the ball of frosting into your piping bag.
4. Pipe onto your cupcakes and desserts as desired.
5. Serve immediately or keep cool and store for up to three days.