Method (cupcakes)

1. Preheat your oven to 180ºC  fan and line 2 cupcake tins with cupcake cases.
2. In a mixing bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. This creates a vegan buttermilk. Add in the vanilla and mix.
3. In a large mixing bowl, sift the flour, spices, sugar, baking powder and bicarbonate of soda. Mix well to combine.
4. Add the oil to the ‘buttermilk’ and whisk to combine.
5. Add the wet ingredients into the dry and fold together until a smooth batter.
6. Fill the cases 3/4 full with the batter, alternating flavours to create a swirl. Make sure to tap the tins on the worktop to remove any air bubbles. Refer to video for example. 
7. Pop the cakes into the centre of the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer down the centre of the cakes and it comes out clean and they are springy to the touch.
8. Place the cupcakes on a cooling rack and allow to cool fully before filling and decorating.

Method (milk soak)

1. In a small bowl, combine the vegan condensed milk and milk until its a thick paste. 
2. Poke holes in the cupcakes using a small skewer or tooth pick, and gently pour or brush some of the milk soak over the cakes. Enough to keep them moist, but don’t add too much they become soggy. The soak should lightly soak into the sponge.

Method (apple pie filling)

1. While the cupcakes soak, prepare the apple filling.
2. Peel and dice the apples into very small squares. Add the mini apple pieces into to a medium sized saucepan along with the sugar, lemon juice, and spices. Heat this over medium heat until the mixture begins to bubble, then allow it to cook for around 5 minutes. Stir occasionally with a wooden spoon and cook until the apples have softened while still keeping a slight bite.
3. In a small bowl, combine the cornstarch and water and stir until completely smooth and lump-free
4. Reduce the saucepan to low heat and pour in the cornstarch mixture. Stir continuously for 1–2 minutes, until the filling becomes noticeably thicker.
5. Once a thick apple pie filling, transfer it into a bowl, then place it in the fridge and allow it to cool completely before filling the cupcakes.

Method (buttercream)

1. In a large bowl or bowl of a stand mixer fitted with balloon whisk attachment, beat the dairy-free butter on medium speed for 2–3 minutes until light, pale and fluffy.
2. Add the cream cheese and beat just until combined and smooth. Do not over-mix – this keeps it stable.
3. Mix in the vanilla, and add icing sugar and spices gradually. Add the sifted icing sugar in batches, beating on low speed at first, then increasing to medium until smooth and fluffy. Adjust sweetness and thickness to taste.
4. Transfer the buttercream into two separate piping bags. One with a small tip snipped off and the other fitted with a small star tip nozzle. 
5. With the buttercream in the bag with a small tip snipped, pipe 4 lines in a check pattern over the apple pie filling to resemble the lattice on the apple pies.
6. Take the buttercream with the star tip nozzle to pipe a border around the edge of the cupcake, to resemble the apple pie crust (refer to video for example). 
7. Optional: dust the cupcakes with some powdered / icing sugar.
8. Serve and enjoy!